Great Grandma Palmer's Ginger Snaps

1/2 c. butter-room temp.
3/4 c. packed br. sugar
1/4 c. dark molasses
1 egg
1 t. gr. ginger
1/2 t. gr. cinnamon
1/4 t. gr. cloves
2 c. all-purpose flour
1 1/2 t. baking soda
white sugar to roll dough in

Beat butter til creamy. Gradually add in br. sugar and molasses until fluffy. Add egg, ginger, cinnamon and cloves; beat to blend. Combine flour and baking soda. Slowly add to butter mixture. Beat at low speed just to combine. (Dough may be refrigerated, covered, up to 5 days.) Roll into tsp size balls and coat in white sugar.

Place on ungreased cookie sheets 2 in. apart.
Bake 375 for 7-8 min.
Makes 4 dozen 2 inch cookies

Ice Cream in a bag

1 quart freezer bag & 1 gallon freezer bag

2 T. sugar
1 c. half and half
1/2 t. vanilla


1/2 c. Rock Salt or Kosher Salt
Enough Ice Cubes to fill the gallon bag half full

Any toppings you want to put on at the end

Put the sugar, half and half, and vanilla in the quart bag and seal the bag. Put the salt and ice cubes in the gallon bag. Put the quart bag in the gallon bag and shake until it's frozen. 5-10 min. You might want rinse off the quart bag with very cold water or wipe off with a towel because the outside of the bag will be VERY saltly!! Then open the bag, add your toppings and dig in. (Or you could dump it in a bowl)


We did this with all the cousins for dessert one night and they had a GREAT time!!! It was just a bummer we left all the sweatshirts in the stroller, but thanks Bets for looking all over and finding some to borrow :)