Ginger Snaps

Ingredients

• 1 cup molasses
• ½ cup shortening
• 3¼ cups flour
• ½ teaspoon soda
• 1 tablespoon ginger
• 1½ teaspoons salt

Steps

1. 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.

More recipes with molasses, shortening, flour, baking soda or ginger

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.