Thursday, December 11, 2008

Gingersnaps with white chocolate

I made a few different kinds of cookies and put them in the freezer for when Matt's family came to visit. I got the idea for these cookies when I went to my old wards Super Saturday activity and Jean Boothe made these. It's a gingersnap recipe from that I just added white chocolate chips to. Yum!

Grandma's Gingersnaps
Submitted by: RAMB

3/4 cup margarine
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour

1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup white sugar for
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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