Ginger Snaps

I tasted the most wonderful ginger snaps in the bakery at the Portland, Oregon, airport. Upon arriving home, I set out to find a recipe that would re-create these. This recipe produces a soft cookie rather than a crisp one. And if you think this is anything like those awful things you buy in boxes, guess again!

Ginger Snaps

1/4 cup plus 2 tablespoons margarine, softened
2/3 cup plus 3 tablespoons sugar, divided
1/3 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground mace or cloves
Vegetable cooking spray

Directions: Cream margarine; gradually add 2/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add molasses and egg; beat well.

Combine flour and next 4 ingredients; gradually add to creamed mixture, stirring until well blended. Divide dough in half; wrap each portion in plastic wrap, and freeze for 30 minutes.

Shape each portion of dough into 26 (1-inch) balls, and roll in remaining 3 tablespoons sugar. Place 2 inches apart on cookie sheets coated with cooking spray. Bake at 350 degrees for 12 minutes or until lightly browned. Remove from sheets; cool on wire racks. Store in an airtight container. Yield: 52 cookies

(serving size: 1 cookie). Yeah, sure.