Grandma's Gingersnap Cookies
I loved these!
I substituted all margarine for shortening, added 1 teaspoon of cloves as another reviewer said they did, but in my second batch I used only 1/2 a teaspoon, and cut back to 2.5 tsp ginger.
I find the cinnamon sugar mixture for coating to be unnecessary. Just use sugar, otherwise it becomes too "spicy", and they lose their fresh, wonderful taste, and become almost "dirty" tasting.
5 users found this review helpful
Oct. 30, 2011