Ginger Snaps
- 1 cup molasses
- 1/2 cup shortening
- 3 1/4 cups flour
- 1/2 teaspoon soda
- 1 tablespoon ginger
- 1 1/2 teaspoons salt
Heat molasses to boiling point and pour atop shortening. Add dry ingredients mixed and sifted. Chill through and through. Toss one-fourth of mixture on a flour-covered surface and roll, roll, 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 oven heated to 350F. Gather up the trimmings and roll, roll, 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.
Submitted by Aug 20, 2009
15 min 30 min 45 min
15 min 30 min 45 min