Reference > Farmer's Cookbook > GINGERBREADS, COOKIES, AND WAFERS > Ginger Snaps
  Walnut Molasses Bars Molasses Cookies  

Ginger Snaps

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

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.

  Walnut Molasses Bars Molasses Cookies  
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2015 · [Top 150] · Subjects · Titles · Authors