Gingersnaps

Ingredients:

¾ cup butter, softened
1 cup granulated sugar
1 large egg
¼ cup molasses
2 cups all-purpose flour
1 teaspoon ground ginger
2 teaspoons baking soda
1 teaspoon cinnamon
¼ teaspoon salt

Directions:

Preheat oven to 350-degrees. Beat butter and sugar until creamy. Beat in egg and molasses. In another bowl stir together all dry ingredients. Add dry ingredients to creamed ingredients and mix well. Place small hand rolled cookies onto a cookie sheet coated with cooking spray. Sprinkle sugar over and flatten with bottom of water glass. Bake in a preheated 350-degree oven for about 12-15 minutes or until light brown.

Yield: 2 dozen cookies.