Ginger-snaps

Yield: 6 servings

Measure Ingredient
1 cup Molasses
½ cup Brown sugar
½ cup Shortening
1 teaspoon Salt
1 tablespoon Ginger
1 teaspoon Baking soda
2 cups Flour

Cream shortening and sugar. Heat molasses to boiling. Add ginger and salt. Cool. Combine with creamed sugar and shortening. Sift flour, measure, and sift with baking soda. Combine with molasses mixture. Mix thoroughly. Chill overnight. Turn onto lightly floured board. Roll in thin sheet. Cut with floured cutter. Place on slightly oiled baking sheet. Bake in moderate oven (375 F) about 12 minutes. 36 servings. Florence Taft Eaton, Concord, MA.

Posted to MM-Recipes Digest V4 #8 by Robert-Miles@... on Feb 23, 99

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