Ginger Snaps

Ingredients:

Cream:
• 3/4 c Butter with: 2 c Sugar, Stir In: 2 Eggs, Well Beaten
• 1/2 c Molasses
• 2 t Vinegar

Sift and Add:
• 3 3/4 c All Purpose Flour
• 1 1/2 t Soda
• 3 t Ginger
• 1/2 t Cinnamon
• 1/4 t Cloves

Directions:
Mix ingredients until well blended. Form dough into 3/4-inch balls. Preheat oven to 325 degrees. Bake on a greased cookie sheet for about 12 minutes. As the ball melts down during baking, the cookie develops the character- istic crinkled surface. NOTE: A topping to delight the kids is 1/2 a marshmallow, cut side down, on the almost baked cookies. Return to oven about 4 minutes. When cool, ice to taste. ANOTHER NOTE: This makes 10 dozen, 2-inch cookies. If you dunk these in coffee…don’t dring the coffee.