After-School Gingersnaps - cooking recipe

Ingredients

3/4 c. butter or margarine, softened
1/2 c. sugar
1/2 c. packed brown sugar
1/4 c. dark molasses
1 egg, beaten
2 1/4 c. all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. salt
2 to 3 tsp. ground cinnamon
2 to 3 tsp. ground ginger

Preparation

In a mixing bowl, cream butter, sugars, molasses and egg. Combine flour, baking soda, salt, cinnamon and ginger; add to creamed mixture and mix well.
Cover and refrigerate for 1 hour. Roll out the dough on a lightly floured surface to 1/8-inch thickness and cut into desired shapes.
Place on ungreased baking sheets.
Bake at 375\u00b0 for 5 or 6 minutes or until set (do not overbake).
Remove from pan to cool on wire racks.
Yields about 6 dozen.