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Ginger Snaps

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Ingredients
  Shortening 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Hot coffee 2⁄3 Cup (10.67 tbs)
  Molasses 2⁄3 Cup (10.67 tbs)
  Cake flour 5 Cup (80 tbs)
  Salt 1 Teaspoon
  Soda 1 Teaspoon
  Ginger 2 Teaspoon
  Cloves 1 Teaspoon
  Cinnamon 1 Teaspoon
Directions

Cream shortening and sugar thoroughly.
Add hot coffee to molasses and add to creamed mixture.
Sift dry ingredients together.
Add gradually to liquid mixture.
Chill thoroughly.
Roll out on a pastry cloth 1/8 inch thick, cut out and bake in a moderate oven (350°F.) 17 minutes.
Makes 14 dozen 2 inch cookies.
Either gingersnaps or molasses cookies are doubly enchanting when cut with fancy cookie cutters

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Party

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