Ginger Snaps
A dish where molasses and shortening do the work.
contains gluten
Ingredients
US
Metric
- 1 cup molasses
- ½ cup shortening
- 3¼ cups flour
- ½ teaspoon soda
- 1 tablespoon ginger
- 1½ teaspoons salt
Steps
- Heat molasses to boiling-point and pour over shortening. Add dry ingredients mixed and sifted. Chill thoroughly. Toss one-fourth of mixture on a floured board and roll as thinly as possible; shape with a small round cutter, first dipped in flour. Place near together on a buttered sheet and bake in a moderate oven. Gather up the trimmings and roll with another portion of dough. During rolling, the bowl containing mixture should be kept in a cool place, or it will be necessary to add more flour to dough, which makes cookies hard rather than crisp and short.
Nutrition (estimated, per serving)
| Calories | 428 |
|---|---|
| Protein | 5.3 g |
| Fat | 14.2 g |
| Carbs | 70.4 g |
| Fiber | 1.4 g |
| Sodium | 459 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States