Ginger Snaps/Joy Of Cooking -

2 c Sugar

2 Eggs; well beaten

1/2 c Molasses

2 ts Vinegar

3 3/4 c All-purpose flour

1 1/2 ts Baking soda

2 ts Ground ginger; up to

3 tsps

1/2 ts Cinnamon

1/4 ts Ground cloves

325F. Cream butter with sugar. Beat in eggs, molasses and vinegar. Sift together and add flour, baking soda, ginger, cnnamon and cloves. Mix until blended. Form dough into 3/4-inch balls. Bake on a greased cookie sheet for about 12 minutes. As the ball melts down the characteristic crinkled surface. Makes about 10 dozen 2-inch cookies. I've made these once. They were very good. I used

2-1/2 teaspoons ginger without problem; next time I'll use

3 tsps. The cookies were a bit chewy in the middle. -- AE --