Eric's Crispy Ginger Snaps

Being an icebox cookie, you can either bake all at once or on demand over the next week or so

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In bowl, cream together butter, sugar, molasses and egg until light and fluffy.

Step 2

Combine flour, ginger, cinnamon, cloves, baking soda and salt; stir into creamed mixture and blend well.

Step 3

Shape dough into a roll (Paper towel roll shape) 2 inches in diameter. Wrap in wax paper and chill until firm, about four hours or overnight.

Step 4

Cut dough from roll into 0.5 cm thick slices and place on ungreased baking sheet about 1 inch apart.

Step 5

Preheat oven for 20 minutes at 400°. Pop them in for 5 minutes if you want a soft center, and 7 minutes if you want them to be crispy. Makes about 23 cookies.