Snappy ginger snaps
2 c sifted whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp powdered cloves
1 3" chunk of fresh ginger
4 oz (1 stick) butter
1 2/3 c firmly packed brown sugar
1/2 c molasses
Sift together dry ingredients, except sugar. Set aside.
Grate the ginger in the cuisinart.
Then add butter, then sugar, then egg.
Add flour mixture, then molasses.
Spoon onto a shallow dish and cover with wax paper. Set into refrigerator overnight or in freezer until stiff.
Cut into small pieces, press to 1/8 in. thickness. Place on buttered cookie sheet.
Bake @ 375 degrees for 10-12 min.
Remove from oven and bang cookie sheet on counter to deflate cookies. Let cookies cool on sheet for 3-4 min. Lift from cookie sheet to wire rack to cool completely before storing.