Notes — “My dad always made ginger snap cookies. They were a little over an inch wide. They were smal. Bite size. This recipe is out of my mom’s cookbook.” — Dad. Grandpa Wakefield’s ginger snap cookies from Grandma Wakefield’s cookbook. (unknown kcal/recipe)
Ingredients
- 1 cup molasses
- 1/2 cup brown sugar
- 1/2 cup shortening
- 1 tsp salt
- 1 tbsp sugar
- 1 tsp baking soda
- 2 cups flour
Instructions
- Cream shortening and sugar. Heat molasses to boiling. Add ginger and salt. Cool. Combine with creamed sugar and shortening. Sift flour, measure and sift with baking soda. Combine with molasses mixture. Mix thoroughly. Chill overnight. Turn onto lightly flour board. Roll in thin sheet. Cut with floured cutter. Plane on slightly oiled baking sheet. Bake in moderate oven at 375˚F for 12 minutes. Makes 36 servings.