OMG! That bunny is sooo cute Oddie! You know I have a set of square stacked boxes stashed away somewhere in my craft room--got them for free and have had them for years and haven't done a thing with them. This might be a good project to use them for. I think the round tins would work really nice to make these bunnies too, don't you? For the ears, I'm seeing an old terry cloth towel and a piece of muslin sewn together then turned right side out and a little pink paint dry brushed on. Might want to bend one of those chenille stems or a piece of wire and insert it in the ear so you could "shape" them a bit. What do you think, would that work? Now look what you've done! Made me add another project to my already too long "to do" list! LOL Thanks for sharing. Luvs

I made these this year and they were excellent - and they were chewy despite the "crackle" in the name. Alexa Double Ginger Crackles 10 oz. (2-1/4 cups) unbleached all-purpose flour 2-3/4 tsp. ground ginger 1 tsp. baking soda 1/4 tsp. table salt 6 oz. (3/4 cup) unsalted butter, at room temperature 1-1/3 cups granulated sugar 1 large egg, at room temperature 1/4 cup molasses 3 Tbs. finely chopped crystallized ginger Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you donâÂÂt have a scale, be sure to use the proper technique when filling your measuring cups. ________________________________________ Position racks in the upper and lower thirds of the oven and heat the oven to 350ðF. Line two large cookie sheets with parchment or nonstick baking liners. In a medium bowl, whisk the flour, ground ginger, baking soda, and salt. In a large bowl, beat the butter and 1 cup of the sugar with an electric mixer (a stand mixer fitted with the paddle attachment, or a hand-held) on medium-high speed until well blended. Add the egg, molasses, and crystallized ginger; beat well. Add the dry ingredients and mix on low speed until well blended. Pour the remaining 1/3 cup sugar into a shallow bowl. Using a 1-Tbs. cookie scoop, a small ice cream scoop, or two tablespoons, shape the dough into 1-inch balls. Roll each ball in the sugar to coat. Set the balls 1-1/2 to 2 inches apart on the prepared cookie sheets. Bake, rotating the sheets halfway through baking, until the cookies are puffed and the bottoms are lightly browned, 12 to 14 min. If you touch a cookie, it should feel dry on the surface but soft inside. The surface cracks will look a bit wet. Let the cookies sit on the cookie sheet for 5 min. and then transfer them to a rack to cool completely. When cool, store in airtight containers. Ginger flavor intensifies with time, making these cookies excellent candidates for long keeping. When stored in an airtight container, the cookies remain impressively delicious for up to five days from baking. Well wrapped, the cookies will keep for several weeks in the freezer.

I like these & they are soft - from Craig Claiborne: MOLASSES DROP COOKIES (about 3 dozen small cookies) 1/2 cup shortening 1/2 cup brown sugar, packed 1/2 cup molasses 1 egg 1 3/4 cup flour 1 1/2 tsp baking powder 1 tsp cinnamon 1 tsp ground ginger 1/4 tsp ground cloves 1/4 tsp baking soda 1 tsp cider vinegar 2 TBL water 1/4 cup buttermilk 1 cup raisins, optional Chocolate frosting, optional Preheat oven to 350°. Beat the shortening & sugar until light & fluffy. Beat in the molasses, egg & 3 TBL of the flour. Sift together the remaining flour & the other dry ingredients. Mix together the vinegar, water & buttermilk. Add alternately to the molasses mixture & beat batter until it's very smooth. Stir in raisins, if using. Drop teaspoons of the mixture onto greased cookie sheets. Flatten dough, if desired. Bake 12-15 minutes. (Don't overbake). Cool. Top each cookie with a dime-sized round of chocolate frosting if you want to.~~

This from the 1918 Boston Cookbook....which I think is the end source for all american recipes...this is what I know as ginger snaps...not a dropped thing....but rolled, short and crisp. Ginger Snaps1 cup molasses1/2 teaspoon soda1/2 cup shortening1 tablespoon ginger31/4 cups flour11/2 teaspoons saltHeat molasses to boiling-point and pour over shortening. Add dry ingredients mixed and sifted. Chill thoroughly. Toss one-fourth of mixture on a floured board and roll as thinly as possible; shape with a small round cutter, first dipped in flour. Place near together on a buttered sheet and bake in a moderate oven. Gather up the trimmings and roll with another portion of dough. During rolling, the bowl containing mixture should be kept in a cool place, or it will be necessary to add more flour to dough, which makes cookies hard rather than crisp and short.