Ginger Snaps

Ginger Snaps

Ingredients:
1 cup molasses
1/2 teaspoon soda
1/2 cup shortening
1 tablespoon ginger
31/4 cups flour
11/2 teaspoons salt

Directions:
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.
12
Molasses Cookies