Friday, February 20, 2009

Ginger Snap Cookies

Heat to boiling point:
1/2 cup molasses

Add and mix well:
1/4 cup sugar
3 tbsp. shortening
1 tbsp. milk

Mix and sift together:
2 cups flour
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. clove
1/2 tsp. cinnamon
1/2 tsp. ginger

Add sifted dry ingredients to first mixture. Shape into mound, wrap in waxed paper and chill thoroughly. Roll on board lightly "floured" with confectioner's sugar, until dough is about 1/4 inch thick. Dip cutter in confectioner's sugar each time before cutting cookie, then place cookie on lightly greased baking sheet. Bake in moderate oven (375 degrees) for about 8 minutes.

**This recipe was cut out of cardboard and the font looks old fashioned-style.

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