Easy Ginger Snaps Recipe
Ingredients
| Whole wheat pastry flour | 1 1/2 Cup (16 tbs) | |
| Brown sugar | 1/4 Cup (16 tbs), firmly packed | |
| Baking powder | 1 Tablespoon | |
| Ginger | 1 1/2 Tablespoon | |
| Wheat germ | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Tablespoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Egg | 1 | |
| 3 T. old-fashioned molasses | ||
Directions
Mix dry ingredients together.
With a pastry blender, cut in butter until mixture resembles crumbs.
Add the egg and molasses and stir well with a fork.
Let chill one half hour.
Preheat oven to 375°.
Flour a pastry cloth well and with a covered, well-floured rolling pin, roll the dough out about 1/8 inch thick.
Cut with small round cookie cutter, and place on a greased baking sheet.
Bake for 5 to 10 minutes or until done.
Remove immediately to a wire rack for cooling.
With a pastry blender, cut in butter until mixture resembles crumbs.
Add the egg and molasses and stir well with a fork.
Let chill one half hour.
Preheat oven to 375°.
Flour a pastry cloth well and with a covered, well-floured rolling pin, roll the dough out about 1/8 inch thick.
Cut with small round cookie cutter, and place on a greased baking sheet.
Bake for 5 to 10 minutes or until done.
Remove immediately to a wire rack for cooling.
Chef
