Mother Nadeau's Ginger Cookies (Squirrelly Cakes)
 

Recipe From My Late Wonderful Mother-in-law

2 cups all-purpose flour
1 tbsp. (that is right tablespoon) of ground ginger
1 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda
3/4 cup butter, softened or hard margarine, softened - like Parkay squares, not the soft tub kind
1 cup white sugar
1 egg
1/4 cup molasses

Extra sugar in a shallow container, to roll cookie balls in
Stir first 5 ingredients together and sift twice - set aside. Beat butter or margarine until softened, add the cup of sugar beating until well mixed. Add egg and mix. Add molasses and sifted dry ingredients and mix until combined. Shape into rounded tsp. and roll into balls. Place several balls in the shallow dish with the extra sugar and gently use a rolling motion to coat with sugar. Place on an ungreased cookie sheet and press slightly with the bottom of a glass or a fork. Bake at 350F in a pre-heated oven for 8-12 minutes. I like chewy cookies, so I bake around the minimum time. Remove from oven and let set for a few minutes before removing to a cooling rack. Makes about 4 dozen cookies.
These freeze very well. To freeze, I line a cookie tin with waxed pper and place waxed paper or plastic wrap between each layer, plastic wrap on top, close lid and seal tin in a plastic bag or two - the grocery store bags work well for this. Alternatively, I bag them into freezer bags, like the extra large Ziploc bags, label them as to type and amount. They will freeze for up to 6 months and longer.

Posted by Squirrelly Cakes (Mrs. Nadeau’s recipe)