Gingersnaps

• ¼ pound (1 stick) unsalted butter
• ⅔ cup light or dark brown sugar

In the large mixing bowl of an electric mixer, cream the butter and brown sugar together. Add the molasses and blend well, then sift the dry ingredients over the mixture, continuing to beat at a lower speed until evenly blended. Add the milk and blend well, then chill the dough in the refrigerator for 1 hour.

Grease a cookie sheet. Preheat the oven to s