Chewy Ginger Snaps

You just have to try these! Each cookie is FAT and is quite suitable for giving as guests.

1/3 cup margarine or butter, softened

2/3 cup packed brown sugar

1 teaspoon baking soda

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 egg

1/4 cup dark molasses

1-1/2 cups all-purpose flour (See note below)

1/2 cup whole wheat flour (See note below)

1/4 cup granulated sugar

1 teaspoon ground cinnamon

If you don't have any whole wheat flour, just use a total of 2 cups of all-purpose flour.)

Each recipe makes 4 dozen cookies.

Set your oven at 350 degrees. Spray cookie sheet with nonstick spray; set aside.

In a large mixing bowl, beat the margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined. Beat in egg and molasses. Beat in as much of the all-purpose and whole wheat flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.

Cover and chill in the refrigerator for 1 hour.

Shape dough into 1-inch balls. Combine the granulated sugar and 1 teaspoon cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on prepared cookie sheet. Bake in a 350 degree F oven for 10 to 11 minutes or until set and tops are cracked. Remove from cookie sheet. Cool on a wire rack.

VLE-B