Bakers' Ginger Snaps
- First group:
- 2 cups brown sugar
- 2 cups cooking molasses
- 1 cup shortening, part butter
- 1 large Tbsp ginger
- 1 Tbsp cinnamon, ground
- 1 tsp cloves
- Second group:
- 4 cups flour, sifted
- 1 tsp baking soda
- 1 Tbsp warm water
Boil all of the above ingredients together from the first group. Remove from the fire and let it cool. In the meantime, sift the flour and stir part of it into the above mixture. Dissolve the baking soda in lukewarm water and beat into the mixture. Slowly stir in the remainder of the flour and make the batter stiff enough to roll into long rolls about an inch in diameter. Cut off from the end into half-inch pieces. Place on well-buttered baking pans, giving plenty of room to spread. Bake in a oven heated to 350F at 350 degrees F. Let them cool before taking them out of the baking pans.
Submitted by Jun 19, 2009
15 min 30 min 45 min
15 min 30 min 45 min