GINGERSNAPS

Nani’s GINGERSNAPS

1 c sugar 1 tsp cinnamon
3/4 c butter, softened 1/2 tsp salt
1/4 c molasses 1/2 tsp ginger
1 egg 1/4 tsp nutmeg
2 1/4 c flour 1/4 c sugar
1 1/2 tsp baking soda

In a large bowl beat sugar, butter, molasses, and egg until light and fluffy. In a separate bowl, whisk together the dry ingredients reserving the 1/4 c sugar... Mix dry ingredients into liquid ingredients half the dry amount at a time. Cover with plastic wrap and refrigerate for 1 hour.
Heat oven to 350. Shape dough into 1-in balls; roll them in the remaining 1/4 c sugar. Place on ungreased baking sheet 2-in apart. Bake for 8-12 or until set. (Cookies will puff up and then flatten during baking. I always check them after 9 min.) Cool for 1 min, and then transfer to a wire rack. Cool completely. Enjoy!!!!

Yield: 4 1/2 to 5 dozen