Ginger Snaps

Ingredients

• 1/4 c. shortening
• 1 tsp. salt
• 1 c. molasses
• 1/2 tsp. soda
• 3 1/2 c. flour
• 1/2 c. sugar
• 1 tbsp. ginger

Method

1. 1

   Heat the molasses to boiling point; then add the shortening, which may be butter or half butter and half lard.

2. 2

   Mix and sift the dry ingredients and add to the wet.

3. 3

   Mix well and chill.

4. 4

   Divide the mixture, turn upon a floured board, part at a time, and roll very thin.

5. 5

   Use little or no flour in rolling.

6. 6

   Cut and bake on buttered baking sheets in a quick oven.

7. 7

   Reserve a part of the flour, for all may not be needed.

Nutrition per serving

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 92. The excerpt below is the record exactly as published.

Ginger Snaps }4 c. shortening 1 tsp. salt 1 c. molasses }^ tsp. soda 33^ c. flour 1 tbsp. ginger

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