GMA Recipe: Tipper Gore's Ginger Snaps

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Tipper Gore's Ginger Snaps
Presented by Sara Moulton, from Tipper Gore
2000

The cookie competition pits "Laura Bush's "Texas Governor's Mansion Cowboy Cookies" up against "Tipper Gore's Ginger Snaps."

This is the third Family Circle magazine cookie cook-off. If history is any indication you may want to stick with the Democrats. First lady Hillary Rodham Clinton won each of the first two Family Circle contests with her chocolate chip cookies. Clinton first rolled out her recipe in a chocolate chip cookie showdown with then-first lady Barbara Bush. And in 1996, she used the recipe to crush Elizabeth Dole, wife of candidate Bob Dole, and her pecan roll cookies.

GMA's Sara Moulton tries them both out so our audience can decide just how the cookie will crumble. Have fun with both the Democrats and Republicans in your life by trying both recipes.

Ingredients

3 3/4 cups all-purpose flour

1 1/2 teaspoon baking soda

2 1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 cup (1 1/2 sticks) butter, at room temperature

2 cups sugar

2 eggs

1/2 cup molasses

2 teaspoon white distilled vinegar

Directions

Prep time: 20 minutes
Bake time: 15 to 16 minutes
Yield: about 4 dozen cookies

1. Heat oven to 325 F.

2. Mix flour, baking soda, ginger, cinnamon and cloves in large bowl.

3. In another large bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugar; continue to beat on medium speed until combined, 2 minutes.

4. Add eggs, one at a time, beating after each. Beat in molasses and vinegar until combined, 1 minute.

5. On low speed, beat in flour mixture.

6. For each cookie, roll 1 rounded tablespoon dough into ball; place 2 inches apart on ungreased baking sheet. With fork, flatten each and make cross-hatch pattern.

7. Bake in oven 15 to 16 minutes, until slightly browned around edges. Remove cookies.

Copyright 2000, Tipper Gore