Ginger Snaps Recipe

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Baked Goods

Ginger Snaps

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Ingredients:
2 cups sifted all-purpose flour
1/2 teaspoon cinnamon 1/4 cup sugar
1/2 cup dry breadcrumbs
1 teaspoon baking soda
1/2 cup molasses
1/2 teaspoon salt
1/2 cup melted shortening
3 teaspoons ginger
2 tablespoons ice water

Directions:
Sift together flour, sugar, baking soda, salt, ginger, and cinnamon. Add crumbs, molasses, shortening, and water. Mix thoroughly. Roll Vs inch thick on lightly floured board or canvas. Shape with cooky cutter. Bake on ungreased baking sheet in moderate oven (375°F.) 10 minutes.
Refrigerator ginger snaps: Dough may be shaped in roll, wrapped in waxed paper and stored in refrigerator. Cut chilled roll in 1/8 -inch slices and bake as above. Yield: about 7 dozen 2-inch cookies.