Cinnamon Snaps

• Vegetarian

• Condiments

  • 1 cup Molasses

• Baking & Spices

  • 2 tsp Baking soda
  • 1 tbsp Cinnamon
  • 1 tbsp Cloves, ground
  • 4 cups Flour
  • 1 tsp Salt
  • 1 cup Sugar

• Dairy

  • 1 cup Butter

• Liquids

  • 2 tbsp Water

Found on ethnicspoon.com

Description

Ingredients

• 4-5 cups sifted flour
• 1 cup butter softened
• 1 cup sugar
• 1 cup molasses
• 2 tsp. baking soda
• 2 Tbs. warm water
• 1 Tbs. ground cloves
• 1 Tbs. cinnamon
• 1 tsp. salt

Directions

• Preheat oven to 350 F
• In a small bowl, dissolve the baking soda in the warm water.
• In another small bowl, mix salt and spices. Set aside.
• In a large mixing bowl, cream butter and sugar. Add the molasses and the dissolved baking soda. Mix thoroughly. In another bowl combine about 4 cups of the flour and spices together and slowly add to the creamed butter and sugar mixture, mixing thoroughly until the dough is soft. (Add more flour as needed.) Roll out on a lightly floured surface and cut in desired shape.
• Bake on parchment paper for 20 minutes. These cookies can be frozen for up to two months.