Ginger Snaps

Preheat oven to 325
Cream together:
3/4 cup butter
2 cups sugar
Stir in :
2 well-beaten eggs
1/2 cups molasses
2 tsp. vinegar
Sift and add:
3 3/4 cups of flour
1 1/2 tsp. baking soda
2-3 tsp ginger
1/2 tsp cinammon
1/4 tsp. cloves
Mix ingredients until well blended. Form dough into 3/4in balls. Bake on a greased cookie sheet about 12 minutes. As the ball melts, th cokie gets a crinkled surface.
******This is from the joy of cooking cookbook.

Jessica's Marshmallow Cloud Cookie By Mrs. Fields

3 cups all purpose flour2/3 cup unsweetened cocoa powder1/2 tsp. baking soda1 cup granultaed sugar1 cup (packed) light brown sugar2 sticks ( 1 cup) salted butter, softened2 large eggs2 tsp vanilla extract12 ounces mini semisweet chocolate chips ( about 2 cups)8 ounces mini marshmallow, frozen
Preheat oven to 350. Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer-otherwise they will thaw too rapidly.
In a medium bowl, combine flour, cocoa, and baking soda. Set aside.
Combine sugars in a large bowl. Using an electric mixer, blend in butter, scraping down the sides of the bowl. Add eggs and vanilla and beat at medium speed until light and fluffy.
Add the flour mixture and chocolate chips, and blend at low speed until combined. Batter will be very stiff.
Gather 4 or 5 marshmallows in the palm of your hand and cover them with a heaping tablespoon of dough. Wrap the dough around the marshmallows, completely encassing them and forming a 2-inch-diameter dough ball.
Place balls on ungreased cookie sheets, 2 inches apart. Bake for 10-12 minutes. Cool on sheet 2 minutes, then transfer to a cool flat surface.The recipe is from the Mrs. Fields Best Ever Cookie Book!

Ginger Cutouts

3/4 cup sugar
1/2 cup shortening
1/2 cup molasses
1/4 cup watrm coffee
1 tsp vanilla
1 egg
2 1/2 cup flour
1 tsp baking soda
1/2 tsp ginger
1/2 tsp cinammon
1/2 tsp allspice
1/4 tsp salt

**In medium bowl cream sugar and shortening until light and fluffy;beat in molasses, coffee, vanilla and egg. ( Mixture may appear curdled).
**By hand, stir in flour, baking soda, ginger, cinammon, allspice, and salt. Cover and refridgerate at least 2 hours.
**Heat oven to 350. On well-floured surface, roll dough and cut with floured cookie cutter.
bake 8-12 minutes.

Sugar Cookies

1 1\2 cups of powdered sugar

1 cup of butter

1 tsp vanilla

1\2 tsp almond extract( I use orange instead)

1 lrg egg

2 1\2 cup of flour

1 tsp baking soda

1 tsp cream of tartar

**Mix powdered sugar, butter, vanilla, almond, and egg in a large bowl. Stir in remaining ingredients. Cover and refrigerate for 2 hours.

Heat oven to 375. Grease cookie sheet and bake for 7-8 minutes

Betty Crocker