Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site decwrl.UUCP Path: utzoo!linus!decvax!decwrl!dec-rhea!dec-sunfun!rhaynes From: rhaynes@sunfun.DEC (Rae Haynes) Newsgroups: net.cooks Subject: re: Gingersnaps Message-ID: <1763@decwrl.UUCP> Date: Wed, 20-Jun-84 13:04:04 EDT Article-I.D.: decwrl.1763 Posted: Wed Jun 20 13:04:04 1984 Date-Received: Thu, 21-Jun-84 11:05:56 EDT Organization: DEC Engineering Network Lines: 33 Richard Thomsen requested a recipe for Gingersnaps. I couldn't find a path to his system, so I am posting it here. This recipe is copied without permission from the Culinary Arts Institute cookbook "The Cookie Jar". GINGERSNAPS 3 cups sifted all-purpose flour 3 teaspoons baking soda 3 teaspoons ground ginger 1/2 teaspoon ground cinnamon 1 cup butter 1 cup sugar 1/2 cup molasses 1 egg Sift flour, baking soda, ginger, and cinnamon together; set aside. Cream butter; add sugar gradually, beating until fluffy. Blend in molasses. Add egg and beat thoroughly. Add dry ingredients in thirds, mixing until blended after each addition. Drop by teaspoonfuls about 3 inches apart onto ungreased cookie sheets; sprinkle with sugar. Bake at 350 (F) 10 to 12 minutes. Makes about 6 dozen cookies. Rae E. Haynes DEC, Costa Mesa, California UUCP: ...!{allegra, decvax, ihnp4, ucbvax}!decwrl!dec-rhea!dec-sunfun!rhaynes or ARPA: rhaynes%sunfun.dec@decwrl.ARPA Wed 20-Jun-1984 10:01 PDT