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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2469 Calories from Fat 824

% Daily Value*

Total Fat 94 g144.5%

Saturated Fat 58.2 g291.1%

Trans Fat 0 g

Cholesterol 241.9 mg80.6%

Sodium 2115 mg88.1%

Total Carbohydrates 385 g128.3%

Dietary Fiber 9.5 g37.8%

Sugars 167.4 g

Protein 27 g54.1%

Vitamin A 56.5% Vitamin C 0.53%

Calcium 36.3% Iron 98.5%

*Based on a 2000 Calorie diet

Ginger Crisps Recipe