Ginger Snaps

Ingredients

• Mi cup lard
• Mi cup butter
• 1 large cup brown sugar
• 1 cup water
• 1 tablespoon extract ginger
• 1 teaspoon each extract cinnamon
• and cloves
• 1 quart fiour
• 1Mi teaspoons Royal Baking Powder

Method

1. 1

   Rub the lard, butter, and sugar to a smooth paste; then rub it into the sifted flour and baking powder.

2. 2

   Mix into a firm dough with the water and extracts.

3. 3

   Roll out the dough thin on a floured board, cut out with a round biscuit-cutter, and bake on a greased pan in a hot, steady oven for 8 minutes.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 36. The excerpt below is the record exactly as published.

Ginger Snaps,— Mi cup lard. Mi cup butter, 1 large cup brown sugar, 1 cup water, 1 table- spoon extract ginger, 1 teaspoon each extract cinnamon and cloves, 1 quart fiour, \Mi tea- spoons Royal Baking Powder. Rub to a smooth paste the lard, butter, and sugar ; then rub it into the flour and powder sifted together. Mix into a firm dough with the water and ex- tracts. Roll out the dough thin on a floured board, cut out with a round biscuit-cutter, and bake on greased pan (fig. XIV), in a hot, steady oven, 8 minutes. Edenkobers. — 2 eggs, 1 cup sugar, V4 pound almonds, pounded to paste, pound chopped citron, M4 pound chopped candied lemon peel, 2 tablespoons drained honey, 2 cups flour, % teaspoon Royal Baking Powder. Mix to a paste, roll out, and cut in small cakes. Bake in moderate oven. Hermits. — 3 eggs, 1 cup butter, IMz cups sugar, 1 cup chopped raisins, 2 tablespoons chopped citron, 1 teaspoon each extract cloves. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK 19 allspice, and cinnamon, pinch of salt, 1 tea- spoon Royal Baking Powder, flour to roll out. Cut in rounds, bake in moderate oven. Soft Gingerbread.— 1 cup molasses, % cup sugar, cup butter, cup milk, 2 eggs, 1 tablespoon ginger, 1 teaspoon allspice, 2 cups flour, 1 Ms teaspoons Royal Baking Powder. Bake in shallow pans or gem-pans in moderate oven. Spice Drop Cakes.— Yolks 3 eggs, Mi cup butter, 1 cup molasses, cup milk, 3 cups flour, 2 teaspoons Royal Baking Powder, pinch of salt, spice to taste. Drop on buttered paper on tins, and bake in hot oven. Sand Tarts. — 1 cup butter, cups sugar, 3 eggs, 1 tablespoon water. Mi teaspoon Royal Baking Powder

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