Very Hot Ginger Snaps
|Molasses||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Ground ginger||2 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Nutmeg||1⁄4 Teaspoon, freshly grated|
|White sugar||1⁄2 Cup (8 tbs)|
Bring the butter, molasses, and water to the boil in a large saucepan.
Stir to melt the butter.
Sift the dry ingredients together.
Add to the molasses mixture.
Incorporate into a ball.
Cool at least 1 hour.
Divide the dough into 4 parts.
Roll out each part very thin, 1/8", on a lightly floured board.
Cut into desired shapes.
The dough may appear initially to be too dry, but in fact works quite well.
The cookies may be brushed with beaten egg white and sprinkled with sugar.
Bake 6 to 8 minutes at 350 degrees.
Remove and let cool and harden.