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From: ak399@cleveland.freenet.edu (Carole A. Resnick)
Newsgroups: rec.food.recipes
Subject: OVO-LACTO: Ginger Snaps
Summary: original subject was Ginger Snaps
Keywords: recipe ovo-lacto
Message-ID: <1990Nov5.175743.17834@mthvax.cs.miami.edu>
Date: 30 Oct 90 05:39:26 GMT
Sender: aem@mthvax.cs.miami.edu (a.e.mossberg)
Reply-To: ak399@cleveland.freenet.edu
Followup-To: rec.food.veg
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Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)


3/4 cup butter
1 cup sugar
1 egg, beaten
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cloves

Sift dry ingredients; set aside.  Cream butter and sugar until light
and fluffy.  Add egg and molasses.  Gradually add dry ingredients and
mix well.

Chill dough for about an hour. Roll into 1-inch balls.  Dip each ball
in bowl of cold water and then roll in additional sugar.  Place
2-inches apart on ungreased cookie sheets.  Bake at 350F for 12-15
minutes.  Remove to racks to cool.

For less of a sugar coating, do not dip in water before rolling in sugar.