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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