Recipe - My Mothers Gingersnaps

2 cup Allpurpose flour
1 cup Whole wheat flour
1 One half teaspoon Baking soda
1 One half teaspoon Ground ginger
Three fourths teaspoon Salt
Three fourths teaspoon Finely ground black pepper
1 cup Unsalted butter or
margarine; softened
Three fourths cup Dark molasses
1 lg Egg
1 One fourth teaspoon Cider vinegar
One half cup Crystallized ginger; cut in
1/4" pieces

In a medium bowl, mix flours, baking soda, ground ginger, salt and pepper.
In a large bowl with mixer on medium speed, beat butter and sugar until
creamy. Beat in molasses, egg and vinegar (mixture may look curdled, that's
ok), then crystallized ginger. Reduce speed to low; beat in flour mixture
just until blended.

Divide dough in thirds. Shape each portion into a disk, wrap individually
and refrgerate overnight ( or freeze about 1 hour) until firm.

Place oven rack in middle of oven. Heat to 350°. Line cookie sheet with
foil. Have ready a 3inch round cookie cutter. Place 1 portion dough on a
floured piece of waxed paper. Dust dough with flour, then top with another
sheet of waxed paper. With rolling pin, press dough a few times to flatten.
Roll out dough between waxed paper to 1/4inch thick. Work quickly; dough
becomes sticky. Reflour paper as needed.

Cut out cookies, starting at outside edge of dough. Put scraps in a bowl;
press together with rubber scraper (dough will be too sticky to press with
hands.) Wrap, chill, roll out and cut.

With a broad metal spatula, quickly place 6 cookies, 2inches apart, on
lined cookie sheet. (cookies spread).

Bake 15 minutes until slightly browner around edges. As cookies bake, they
rise then settle into waferlike rounds. Cool on cookie sheet for 1 minute,
then remove with a wide spatula to a wire rack to cool completely.

Recipe by: Woman's Day 2/1/98

Posted to EATL Digest by The Taillons taillon@EARTHLINK.NET on Jan 2,
1998