Gingersnaps

Directions

1. 1
   Cream butter and sugar; add eggs and molasses and blend well. Sift dry ingredients together.
2. 2
   Add half of dry mixture to creamed mixture and blend with mixer.
3. 3
   Add remaining half and blend by hand.
4. 4
   Chill dough for several hours.
5. 5
   At this point, you may bake whatever portions of the dough you desire and refrigerate or freeze the remainder.
6. 6
   (Dough keeps covered in the refrigerator for a week.)
7. 7
   To bake, make dough into walnut size balls.
8. 8
   Roll the balls in sugar and place on ungreased cookie sheets.
9. 9
   Bake at 350° for about 15 minutes.
10. 10
    Makes 5 to 6 dozen.