Difference between revisions of "Ginger Snaps I"
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* 2 teaspoons [[ginger]] | * 2 teaspoons [[ginger]] | ||
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# Heat the [[molasses]] and [[shortening]]. | # Heat the [[molasses]] and [[shortening]]. | ||
# Mix and sift the dry ingredients and add to first mixture. | # Mix and sift the dry ingredients and add to first mixture. | ||
Latest revision as of 16:40, 16 July 2012
Ingredients
- 1 cup molasses
- ½ cup butter or shortening
- 1 teaspoon salt
- 3 cups flour
- 1 teaspoon soda
- 2 teaspoons ginger
Procedures
- Heat the molasses and shortening.
- Mix and sift the dry ingredients and add to first mixture.
- Thoroughly chill, toss on lightly floured board and roll out very thin.
- Cut as desired.
- The bowl containing the remaining dough must be keep in a cool place or it will be necessary to add more flour. Excess flour will make the cookies hard and unattractive.
- Put on greased baking sheet and bake in a moderate oven (320 – 390°F) twelve to fifteen minutes.
