I have to go to work...will try to work on this from there...or when I get home. Nancy

This is an Alton Brown recipe that I've been using for several years. Note that except for the teaspoon/tablespoon measurements everything else is a weighed measurement. They come out perfect every time...love them!! Ginger Snaps Ingredients 9 1/2 ounces all-purpose flour 1 1/2 teaspoons baking soda 1 tablespoon ground ginger 1/2 teaspoon ground cardamom 1/2 teaspoon ground clove 1/2 teaspoon kosher salt 7 ounces dark brown sugar 5 ounces unsalted butter, room temperature 3 ounces molasses, by weight 1 large egg, room temperature 2 teaspoons finely grated fresh ginger 4 ounces finely chopped candied ginger Directions Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

Are you trying to embarrass me? Of course there isn't. I finished them this morning the whole time asking myself why are you eating these you're not even hungry. Well, at least I don't have to think about them anymore. This is why I can't have any bad stuff in the house. I have no will power. p. s. You did make me laugh though.

Love 'em. When I was little, a bunch of decades ago, my mother always had a little bag of them in her purse for when I was restless or she felt I needed a pick-up. I do make really good ones, although I call them 'ginger bends' as they're a little softer and don't snap. I also put diced crystalized ginger in them and that makes them so much better.