Gingersnaps

• 0.75 cup butter
• 1 cup brown sugar
• 0.5 cup molasses
• 1 egg, well beaten
• 1 tsp. white vinegar
• 1 tsp. baking soda
• 3 oz. fresh ginger, chopped fine
• 4 tsp. powdered ginger
• 0.5 tsp. cinnamon
• 0.5 tsp. allspice
• 0.5 tsp. nutmeg
• 0.5 tsp. salt
• 2.5 cups flour

Cream the butter and sugar together with a wooden spoon in a large bowl, then blend in the other ingredients one at a time, leaving the flour till last.

Cover the bowl of dough and place it in the refrigerator for at least an hour so that the butter firms up and makes it easy for you to manipulate. If you're working in a warm kitchen, work swiftly or it will soften and be very hard to work with.

Now you can pre-heat your oven to 325F.

Roll the dough by teaspoonsful into balls, then squash them to flatten. Place the balls (now disks) on parchment paper on a cookie sheet 2" apart.

Bake for 25 minutes, rotating the sheets after 10 minutes if you're baking more than one sheet at a time, then remove the cookie sheets from the oven and let the cookies cool and firm up a little before moving them to a wire rack to cool completely.

This should make about 36 gingersnaps if you don't make them too big.