My English grandmother used to like having tea during the afternoon.  I remember at tea time she always had a cookie tin filled with these Ginger Snaps.  These cookies are crunchy and spicy.  They’re sure to become one of your family favourites.

INGREDIENTS

1 cup sugar

1 cup molasses

1 cup melted butter

1 beaten egg

1 tsp ginger

2 tsp baking soda

1 tsp salt

3 1/2 cups flour

DIRECTIONS

Mix together sugar, molasses, butter and beaten egg.

In a separate bowl mix soda, salt, ginger and flour together.

Incorporate wet and dry ingredients and fold just until mixed.

Drop mixture onto a cookie sheet by spoonfuls.  Sprinkle with white sugar.

Bake at 375 degrees Fahrenheit for 15 minutes.  Cool completely before serving.

For a change serve with Cranberry Iced Tea