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Gingersnaps

from: gingersnaps

6 oz   butter (4 oz per above, 2 oz plain)     Sift all dry ingredients
2 c    sugar                                   together.  Cream butter;
2      eggs                                    add sugar & whip.  Add eggs
0.5 c  molasses                                and molasses & beat.  Add
2 t    clear vinegar                           dry ingredients & mix.  Make                         
3.75 c all purpose flour                       3/4 inch balls and bake 
1.5 t  baking soda                             12 minutes @ 325 degrees.
3-6 t  ginger
0.5 t  cinnamon
0.25 t cloves
0.25 t cayenne pepper


Notes:  4 c flour = 17.5 oz (is this true?)

        from 3feb03  I used 1 lb flour, 6 oz butter, 1 t cinnamon, rest
                     as written.  Baked 325 for 12 minues, got nice
                     cracks on top but cookies were not crisp.  Used
                     insulated cookie sheets.  Got ~100 cookies.
        from 7apr98  cooked on insulated cookie sheets, flattened or not
                     cracked fine.  Cooked on plain sheets, flattened, did
                     not crack.