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I am here to say THANK YOU! Your software is great!!!

When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.

Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!

Debi Self  Read more...

The Softest Ginger Snaps

DVO Recipe Center
DVO Recipe Center
Serves: 24



   1 1/2 cups butter, softened
   2 cups sugar
   2 eggs
   1/2 cup molasses
   4 1/2 cups flour
   3 teaspoons baking soda
   2 teaspoons ground cinnamon
   1 teaspoon ground ginger
   1 teaspoon ground cloves
   1/2 teaspoon ground nutmeg
   1/4 teaspoon salt
   Extra sugar for rolling


Cream butter and sugar. Add eggs one at a time, beat well after each egg. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt; gradually add to creamed mixture.
Refrigerate for at least one hour.
Roll into 1-inch balls, roll in sugar. Place 2 inches apart on an ungreased baking sheet.
Bake at 350 degrees for 9 minutes or until puffed and lightly browned. Cool on wire rack.

This cookie dough refrigerates and freezes very well. For tips on how to store this and other refrigerator cookie recipes, check out the article, Refrigerator Cookies.

 


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