Gingersnaps - cooking recipe

Ingredients

3/4 c. butter
2 c. sugar
2 well beaten eggs
1/2 c. molasses
2 tsp. vinegar
3 3/4 c. all-purpose flour
1 1/2 tsp. baking soda
2 to 3 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. cloves

Preparation

Preheat oven to 325\u00b0.
Cream together butter and sugar.
Stir in eggs, molasses and vinegar.
Sift and add remaining ingredients.
Mix ingredients until blended.
Form dough into 3/4-inch balls.
Bake on a greased cookie sheet about 12 minutes. As the ball melts down during baking, the cookie develops the characteristic crinkled surface.
When cool,
ice to taste.
A topping to delight the children is half a marshmallow, cut side down, on the almost baked cookies.
Return to oven about 4 minutes.
Makes about 10 dozen 2-inch cookies.