Of Pictures and Recipes

Dear Elizabeth (and other blog readers),

Sorry for not having any pictures. I tried taking some but our camera does not take clear pictures and I the ones that I did take did not turn out clear enough. I will try to take the time to put them on the computer and see if they are nice enough. If they are then I might post them. 

Now to the recipe. Thank you for your interest and I will give the recipe to you here. Oh and before I forget, I usually double this recipe for our family. I will put the measurements for the double recipe in parentheses. 

                        

                                      Ginger Snaps

(3 cups) 1 1/2 cups butter

(2 cups) 1 cup sugar

(2 cups) 1 cup brown sugar

(4) 2 eggs

(1 cup) 1/2 cup molasses

(4 tsp.) 2 tsp. vanilla

(9 cups) 4 1/2 cups flour

(2 tsp) 1 tsp. ginger

(4 tsp) 2 tsp. baking soda

(4 tsp.) 2 tsp. cinnamon

(1 tsp.) 1/2 tsp. salt

Cream butter and sugars.

Add eggs one at a time. (e.i. mix in the first one before you put in the second one etc.)

Stir in molasses and vanilla.

Combine dry ingredients in a separate bowl.

Stir dry ingredients into wet ingredients.

Bake at 325 F for no more than 12 minutes.

If you use Black Strap Molasses, then you will need to substitute half of the molasses for syrup and add only half of the salt. When I made them the first time with Black Strap Molasses, hardly anybody liked them because they were too salty.

I hope these cookies turn out for you. Please count your cups of flour carefully or else your cookies will be either unmixable or unformable. They will still turn out to be cookies but it will be hard to make them if you miscount that flour.

If you have any questions or if I misspelled or miscalculated then please let me know.

                                                                                                                                        Yesenia