One reason I love ginger snaps is simply because they kick the craving of a gingerbread house if you frost with a little icing and put a couple pieces of candy on them. The other MAJOR reason is it kicks morning sickness! I had a box of gingersnaps that I reached for EVERY time I felt like I wanted to barf. It helped SO much during the first few months of my pregnancy. Today, I made some because I have a friend that can't eat anything right now. She just called me to tell me that she just devoured almost a whole plate of these delicious cookies. So I'll share the recipe I have found with you, and whether you're prego or not, you'll find them delightfully moist and delicious:
Mom's Ginger Snaps
taken from www.allrecipes.com
INGREDIENTS
* 1 cup packed brown sugar
* 3/4 cup vegetable oil
* 1/4 cup molasses
* 1 egg
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 1/4 teaspoon salt
* 1/2 teaspoon ground cloves
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1/3 cup white sugar for decoration
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
3. Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.
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