Chewy Gingersnaps

¾ cup butter
2 cups sugar
2 eggs
2 tsp. vinegar
2/3 cup molasses
½ tsp. cinnamon
3 tsp. ginger
¼ tsp. cloves
1 ¼ tsp. baking soda
3 ¾ cup flour

Cream together butter and sugar, then mix in eggs, vinegar and molasses. Then add cinnamon, ginger, cloves, baking soda and flour. Form into 1” balls and bake at 350° F for 8 minutes on an ungreased cookie sheet. Freezes well.

Thanks to Valene, my mom, for this great recipe. For a dairy free cookie, shortening can be substituted for the butter.

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