Ginger Snaps

Recipe courtesy of zorahangels

• 2 cups unbleached four, sifted
• ½ tsp salt
• 1 Generous tsp Each
• Ginger
• Cinnamon
• Ground Cloves
• ½ tsp nutmeg
• ¾ cup sugar
• ¾ cup butter 1 egg
• ¼ cup molasses
• Candied ginger

Sift dry ingredients together. Cream butter and sugar and beat in egg and molasses. Add sifted ingredients and mix well. Chill in fridge about 3 hours. Preheat oven to 350. Lightly grease cookie sheet. Roll 1 tsp dough in a ball and roll in granulated sugar (all should be about 1 inch diameter) Flatten on cookie sheet. Top with diced candied ginger. Bake at 350 for 10-12 minutes.

Hint: Keep dough chilled while working.