Ginger Snaps 1 cup molasses

1/2 teaspoon soda 1/2 cup shortening

1 tablespoon ginger 31/4 cups flour

11/2 teaspoons salt

Heat molasses to boiling-point and pour over shortening. Add dry ingredients mixed and sifted.

Chill thoroughly. Toss one-fourth of mixture on a floured board and roll as thinly as possible;

shape with a small round cutter, first dipped in flour. Place near together on a buttered sheet and bake in a moderate oven. Gather up the trimmings and roll with another portion of dough.

During rolling, the bowl containing mixture should be kept in a cool place, or it will be necessary to add more flour to dough, which makes cookies hard rather than crisp and short.

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