Ginger Snaps a la Ericsson Hammond

Ingredients

• Half cup butter
• half cup brown sugar
• half cup water
• one teaspoon extract of ginger
• one teaspoon cinnamon
• pinch cloves
• two cups flour
• one teaspoon Royal baking powder
• one egg

Method

1. 1

   Stir sugar and butter together, add spices, egg, brandy, extract, and water; last add the flour and baking powder.

2. 2

   Roll the dough thin, cut out with the biscuit cutter.

3. 3

   Sprinkle with sugar and chopped almonds.

4. 4

   Bake in a buttered baking sheet until brown — about eight minutes.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 600. The excerpt below is the record exactly as published.

Ginger Snaps a la Ericsson Hammond Craquelins au Gingembre, a la Ericsson Hammond Half cup butter, half cup brown sugar, half cup water, one teaspoon extract of ginger, one teaspoon cinnamon, pinch cloves, two cups flour, one teaspoon Royal baking powder, one egg

Cook this with the app: pantry check, scaling, and the assistant.