Ginger Snap Cutouts
|Sugar||1⁄2 Cup (8 tbs)|
|Shortening||1 Cup (16 tbs)|
|Molasses||1 Cup (16 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs), sifted|
|Baking soda||3⁄4 Teaspoon|
|Ground ginger||2 Teaspoon|
Add the sugar gradually to the shortening, creaming until fluffy.
Add the molasses gradually, beating thoroughly.
Sift flour, baking soda, salt, and ginger together; add in fourths to creamed mixture, mixing well after each addition.
Chill dough until firm enough to roll.
Working with a small amount of dough at a time, roll about 1/16 inch thick on a floured surface.
Cut with a round 2 1/2 inch cookie cutter.
Place rounds on ungreased cookie sheets.
Bake at 375Â°F about 8 minutes.
Allow cookies to remain about 30 seconds on cookie sheets before removing to wire racks.