|Country Raisin Gingersnaps||
Dough can be made ahead and either frozen for 2-3 weeks or refrigerated for 2-3 days.
Chewy, spicy and great with vanilla ice
cream or warm vanilla pudding.
Cream together butter, sugar, eggs, oil and
molasses. Combine dry ingredients and add to the butter mixture along with
the raisins. Form into 1 ½ inch balls and place about 2 inches apart on
baking sheet, sprinkle tops with sugar (if desired) and bake at 350
degrees for 8 to 10 minutes or until bottoms are golden brown.