Kat's Heavenly Gingersnaps

This recipe makes soft, chewy, heavenly Gingersnaps. Quite by chance I found the cream to make a real delicious difference. We were at a family reunion and I had been asked to make Gingersnaps. One of the two eggs that had been brought along to make the Gingersnaps was broken, and therefore could not be used. I looked for a possible substitute and added 1/4 cup of heavy cream instead of the second egg. YUM!

Yield: about 10 dozen cookies.

As usual CHARM-LIGHT chanted (or intended) while cooking, then following inspiration, turns this into a Masterpiece.

Preheat oven to 325 F.

Ingredients:

3/4 cup butter
2 cups brown sugar

1 well beaten egg
1/4 cup heavy cream
2 teaspoons vinegar
1/2 cup molasses

3 3/4 cups all purpose flour
1/2 teaspoon cinnamon
1 1/2 teaspoons baking soda
1/4 teaspoon cloves
2 to 3 teaspoons ginger

Directions:
Cream together butter and brown sugar. Stir in egg, cream, vinegar and molasses. Sift and add remaining ingredients. Mix until well blended. Form dough into 3/4 inch balls.

Bake on a greased cookie sheet about 12 minutes. As the ball melts down during baking the cookie develops the characteristic crinkled surface. Makes about 10 dozen cookies.

Kat's Heavenly Gingersnaps