Orange Gingersnaps

• Ready In: 30 mins
• Yields: 48 snaps

Ingredients

• 2 1⁄2 cups  sifted all-purpose flour
• 2  teaspoons baking soda
• 1⁄2 teaspoon salt
• 1  tablespoon ground ginger
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground allspice
• 3⁄4 cup butter, softened
• 1  cup  firmly packed dark brown sugar
• 1⁄4 cup dark molasses
• 1  large egg
• 2  oranges, rind of, grated
•  coarse sugar, for rolling

Directions

1. Preheat oven to 350.
2. Combine the flour, baking soda, salt and spices in a mixing bowl and stir well with a fork to blend.
3. In a separate bowl, cream the butter and brown sugar together until light and fluffy and then beat in molasses,egg and orange rind.
4. Beat in the dry ingredients in 3 parts, beating well after each addition,forming a stiff dough.
5. Pull off pieces of dough the size of small walnuts and shape into balls.
6. Roll each dough ball in the coarse sugar to coat generously and place the balls on ungreased baking sheets about 2 inches apart (cookies will flatten as they bake).
7. Bake until the edges of the cookies are flattened and nicely browned, about 10 minutes.
8. Transfer to wire racks to cool.