Wednesday, July 18, 2012

Baker's Ginger Snaps (TAC)

Boil all together the following ingredients:  Two cups of brown sugar, two cups of cooking molasses, one cup of shortening, which should be part butter, one large tablespoonful of ginger, one tablespoonful of ground cinnamon, and one teaspoonful of cloves; remove from fire and let cool. In the meantime sift four cup of flour and stir part of it into the above mixture. Now dissolve a teaspoonful of soda in a tablespoonful of warm water and beat this into the mixture, stir in the remainder of the flour, and make stiff enough to roll into long rolls about once inch in diameter, and curt of from the end in 1/2 inch pieces. Place them on well buttered tins, giving plenty of room to spread. Bake in a moderate oven. Let cool before taking out of the tins.

NOTE: I was missing the part of the page that mentioned the amount of cloves, but since it's a strong spice I wrote in 1 tsp. If you think that is too much make it half a tsp. Did you notice there are no eggs in this recipe?

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