Gingersnaps

Directions

1. 1
   Cream first 4
2. 2
   ingredients
3. 3
   well.
4. 4
   Sift dry ingredients together.
5. 5
   Add dry ingredients to creamed mixture until all is incorporated.
6. 6
   Cover dough
7. 7
   with
8. 8
   plastic wrap and refrigerate at least 1 hour.
9. 9
   Preheat oven to 375°.
10. 10
    Roll dough into balls the size of walnuts
11. 11
    or
12. 12
    slightly
13. 13
    smaller.
14. 14
    Place
15. 15
    on greased cookie sheet at least 1 inch apart.
16. 16
    Bake 6 to 8 minutes until very lightly browned; do
17. 17
    not
18. 18
    overbake.
19. 19
    Let cool slightly on pan, then remove to rack.
20. 20
    Makes 5 dozen.