I've made these MANY times and they are wonderful. Just leave the cayenne pepper out if you don't want them "spicy". EXTRA-SPICY GINGERSNAPS 2-1/2 cups all-purpose flour 1-1/2 tsp. baking soda 3/4 tsp. cinnamon 1 tsp. ground ginger, or more to taste 1/2 tsp. ground cloves 1/2 tsp. salt 1/2 tsp. cayenne pepper 8 Tblsp. (1 stick) cool unsalted butter, cut into pieces 1/2 cup granulated sugar, plus extra for rolling 1 cup light brown sugar, packed 1/3 cup molasses (not blackstrap) 1/4 cup egg whites (from about 2 eggs) Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition. Heat the oven to 350ð F. Spread a few Tblsp. of granulated sugar on a small plate. Roll the dough into 3/4-inch balls; roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container. Yield: 60 cookies. Posted by: KarenInSeattle.

Nothing and I mean NOTHING will be spicier than these. I made them with 1/8 th tsp Habanero powder (purchased from the Spice house (www.spicehouse.com). It wasn't on the website but a call to them scored some. Nobody here will eat them except DH. However my friends who like spicy are inhaling them and begging for more. Pepperhead's Habanero Gingersnaps (CooksIllustrated member) =============== Habanero Gingersnaps INGREDIENTS: - 1 cup(s) butter, softened - 1 cup(s) sugar - 3 1/2 cup(s) flour - 1 teaspoon soda - 1/4 teaspoon salt - 2 teaspoons ginger - 2 teaspoons cinnamon - 1/4 teaspoon nutmeg - 1/4-3/4 teaspoon habanero powder, optional use 1/4 first then add to taste - warning VERY HOT - 1/2 cup(s) light molasses - 5 ounces almonds, sliced or slivered METHOD: A. Sift together the dry ingredients. Cream the butter and sugar; add molasses and beat just until mixed, then add dry ing. and beat on low until mixed. Stir in the nuts, then divide into two portions. Form each into a square or rectangle, about 12" long on a strip of wax paper, wrap, and freeze at least 4 hrs. B. When ready to bake, remove from freezer, and preheat oven to 325º. Slice log into 1/6" slices, place on parchment lined or lightly greased sheets, and bake 10 min, or until lightly browned. Remove to a rack to cool. Options: Food Processor method: Divide recipe in half. Process dry ing. to mix, then, using cold butter, add to container, and process until totally cut in, then add molasses to container while pulsing. Mix in nuts by hand, and proceed with recipe. Dry molasses: use 52 g powdered molasses with the dry ing., then 2 eggs for the liquid. ===============

Here it is fawnridge, I hope you can convert it to something "usable" for medical purposes. I have a daughter and grandson who have seizures, hers is well controlled, but sometimes poor Bud has 5 or 6 a day. My 27 year old daughter had a stroke and now has migraine headaches and my brother has a form of MS. So, if anything like your product was legally available here, we'd try it in an instant. None of use are drug users or even drinkers, so no "traditional" pot brownies, etc., and no smoking of "medicinal marijuana". Some way to get the medicinal properties and not the "high" would be heartily embraced here, I can tell you. Anyway, these are dark, chewy and very spicy. If you bake them longer, they get crunchier and all butter makes them crunchier too, so don't overbake if you want them to stay chewy at all. This makes a big batch, I always get at least 5 dozen. Chewy Molasses Cookies 1 1/2 cups of shortening (I use half and half with butter, but all butter makes them too crispy for my taste) 1 cups granulated sugar 1 cup dark brown sugar 2 eggs 3/4 cup of dark molasses 4 1/2 cups flour 1 teaspoon salt 4 teaspoons baking soda 2 teaspoons cinnamon 2 teaspoons ginger 1 teaspoon ground cloves Chopped crystalized ginger, optional, to taste. I used about half a cup, finely chopped and wish I'd have used more but I love ginger Coarse sugar or turbinado sugar for rolling Cream the shortening and sugars. Add the molasses and eggs and mix until well blended. Sift the flour (yeah right, I don't, LOL) and measure 4 1/2 cups into a separate bowl. Add the spices, salt, and baking soda and whisk to combine. Turn the mixer to low or stir, and add the flour slowly until well mixed. Stir in the chopped ginger and chill the dough for at least an hour. (I usually don't do this either, but it is a pretty soft dough) After the dough has chilled for an hour, roll tablespoonfuls of the dough into balls and roll the balls in the coarse sugar to completely coat. Place the dough balls about an inch apart on a greased or parchment-lined cookie sheet and bake for 12 to 15 minutes in a 350 degree oven. The cookies will puff up and crack. When the cookies are done the cracks should still look a little wet, but the outside should look dry. They'll "fall" a little as they cool, let them sit a couple of minutes on the sheet before you try to move them to cooling racks. Good luck, and keep on baking! Annie

Ditto! Ina's ginger cookie is my favorite; I often make a batch to go with homemade lemon ice cream in the summer. It is a softer cookie than what I think of as a snap, though. Try Alton Brown's excellent Ginger Snap recipe for a crisp cookie.