Recipe: Ginger Crisps (cookies, Kellogg's All Bran recipe, 1960's)

GINGER CRISPS

2/3 cup butter or margarine
1 1/4 cups sugar, divided use
1 egg
1/4 cup molasses
2 cups sifted flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup Kellogg's All Bran cereal

Blend butter and 1 cup of the sugar; add egg and beat well. Stir in molasses.

Sift together flour, soda, salt and spices; add to first mixture together with All Bran, stirring until combined.

Form dough into balls about 1-inch in diameter, roll in remaining 1/4 cup sugar. Place about 3 inches apart on ungreased baking sheets.

Bake in moderate oven (350 degrees F) about 15 minutes.

Makes 5 dozen cookies, about 3 inches in diameter
Source: Vintage recipe cards: Kelloggs All-Bran Cereal mailed promotion, 1960's