Soft Gingersnaps

Soft Gingersnaps (or Ginger Bends, says my dad, because they’re too soft to “snap”)

These are one of the best cookies ever. Ever. Soft and yummy. They do work your mixer so use a stand mixer or make them to blow out your hand mixer to get a stand mixer.

4 cups flour                        1 ½ cups cooking oil

4 tsp. soda                          2 c. sugar

1 tsp. salt                             2 eggs

2 Tbsp. ginger                    ½ c. molasses

2 tsp. cinnamon

Sift dry ingredients together and set aside. With beater, blend together thoroughly the oil, sugar, eggs, and molasses. Stir in dry ingredients until blended. Refrigerate for 1 hour. Form into balls, using 1 tsp. dough for each. Roll in granulated sugar and bake on ungreased baking sheet at 350 for 8 minutes. Cool on rack. Makes 4 dozen cookies.

Variation: Roll chilled dough ¼-inch thick. Cut with cookie cutters. Decorate with slices of gumdrops, candy corn, red cinnamon candies, etc. for features; then bake. They really are a hit!

from my Aunt Margie