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