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Gingersnappers

Yield: 4 dozen

Ingredients and directions for this recipe

3/4 c Butter -=OR=- 2 ts Ground ginger;
3/4 c Margarine; softened 2 ts Ground cinnamon;
1 c Dark brown sugar; packed 2 ts Ground cinnamon;
3 1/2 c All-purpose flour; 2 ts Ground cloves;
1 ts Baking powder; 1/2 ts Salt;

Beat butter and sugar until fluffy; beat egg whites. Mix in combined
flour, baking powder, spices and salt. Roll out a third of the dough
on floured surface to scant 1/4" thickness. Cut into shapes with 2
1/2 in cutters; place on ungreased cookies sheets. Repeat with
remaining dough. Bake in preheated 350-degree oven until light brown
at the edges, about 12 minutes. Cook on wire racks.

See also:
Previous recipe Gingersnap-rum Baked Pears
Next recipe Gingersnaps

Or try one of these recipes:
Chinese Beef And Tomatoes
Mokettes Aux Amandes (almond Mochettes)