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Ginger Crisps

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  Butter 1⁄2 Cup (8 tbs)
  Light molasses 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Vinegar 1 Tablespoon
  All purpose flour 2 Cup (32 tbs)
  Cinnamon 1 Teaspoon
  Ginger 1⁄2 Teaspoon
  Soda 1 1⁄2 Teaspoon

Put butter, molasses, sugar and vinegar into sauce pan and boil 3 minutes, stirring constantly.
Remove from heat and cool.
Sift flour, measure and resift 3 times with cinnamon, ginger and soda.
Add to cooled butter mixture and blend well.
Wrap in waxed paper and chill overnight or for several hours.
Roll out on lightly floured board very thin (1/16-inch thick).
Cut with a 2-inch cookie cutter.
Place on greased baking sheet and bake in a moderate oven (375° F.) for 7 minutes.
Remove from sheet while warm and place on rack to cool.
Stored in air tight container, these cookies will keep for several months.
Makes 10 dozen very thin cookies.

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