Feature Recipe February 2005 Pennsylvania Dutch Ginger Snaps Cookies Bob Williamson

Cream: 2 cups white sugar 1 cup butter…use real butter for taste ½ teaspoon salt 2 teaspoons baking soda 1 cup real sorghum….this makes a good flavor taste 2 teaspoons level ginger ½ cup water 5 cups white flour Mix well and roll in balls the size of walnuts. Place on a cookie sheet about 2 inches apart. Bake at 350 - 375 degree oven. Dip each ball in sugar before baking.