Molasses Gingersnaps
Molasses Gingersnaps recipe
Yield
16 servingsPrep
10 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | cup |
margarine
or, 1/2 c lard, and, 1/2 c butter |
|
| 2 | teaspoons |
baking soda
|
|
| 1 | cup |
molasses
|
|
| 1 | tablespoon |
ginger
|
|
| ¼ | cup |
water
hot |
|
| 1 ½ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 237 | ml |
margarine
or, 1/2 c lard, and, 1/2 c butter |
|
| 1E+1 | ml |
baking soda
|
|
| 237 | ml |
molasses
|
|
| 15 | ml |
ginger
|
|
| 59 | ml |
water
hot |
|
| 355 | ml |
all-purpose flour
|
|
Directions
Mix together sugar, shortening, molasses and ginger.
Dissolve soda in hot water.
Add to sugar mixture. Stir in flour.
Pinch off little pieces of dough the size of walnuts.
Place on greased baking sheet.
Space them, as when put in oven they will puff up and when done will flatten out and crackle all over top.
Bake at 350℉ (180℃) for 8 to 10 minutes, checking often as they burn easily.
Let cool before removing from pan.
