Gingersnaps

{1700 g} Makes 120

servings(!362.5% !)

3/4 cup {170 g}

Butter(!36.2% !)

2 cup {400 g}

Sugar(!85.3% !)

100 g 2

large eggs(!21.3% !)

1/2 cup {0.0 g}

Molasses(! Missing weight and calories!!)

2 tsp {10.0 g}

Vinegar(!2.1% !)

3 3/4 cup {469 g}

All-purpose flour(!100.0% !)

1 1/2 tsp {6.9 g}

Baking soda(!1.5% !)

2 - 3 tsp {3.6-5.4 g}

Ground ginger(!1.2% !)

1/2 tsp {1.2 g}

Cinnamon(!0.3% !)

1/4 tsp {0.5 g}

Ground cloves(!0.1% !)

2863 g ??12000 Calories

Total (Missing weight and calories!)(!??420 Calories/100g !)(!??610%!)

Recipe by: Joy of Cooking

Preheat oven to 325F/162C.

Cream butter with sugar. Beat in eggs, molasses and vinegar.

Sift together and add flour, baking soda, ginger, cnnamon and cloves. Mix until blended. Form dough into 3/4-inch balls.

Bake on a greased cookie sheet for about 12 minutes.

As the ball melts down the characteristic crinkled surface.