Honeyed Gingersnaps

  This recipe from the Farm Journal Homemade Cookies Cookbook is a little different in that it calls for Honey. Gingersnaps were a favorite of mine, so thought the rest of the family might enjoy these. Lyle thought they were quite good with a cup of coffee. 
  I didn’t get 4 dozen from the recipe, more like three and I would advise chilling the dough before dropping by spoonfuls as the dough was soft. Other than that they went over very well.
Honeyed Gingersnaps
⅔ cup sugar
¼ cup butter
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon vanilla
1 egg
½ cup honey
1 ½ cup flour
Sugar for topping (about ¼ cup)
  Combine ⅔ cup sugar,, butter, ginger, cinnamon, baking soda, salt and vanilla in large mixing bowl. Cream until light and fluffy. Add egg and beat until very fluffy. Blend in honey.  Add flour, a little at a time, and blend well. Chill till firm enough to drop and not stick to the spoon. I used a cookie scoop.
  Drop by teaspoonfuls 2 ½ “ apart unto lightly greased baking sheet. Sprinkle with sugar.
  Bake in moderate oven (350°) for 10 to 15 minutes, until lightly browned. Remove at once from baking sheet to rack to cool. Makes about 4 dozen ( I got about 3 dozen)

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