"Oh! I love gingersnaps!" is what one young woman said to me as she picked up one of these cookies and took a bite.
You know something? I love gingersnaps also and these did not disappoint.
I used to buy a bag of gingersnaps and would hide them in the kitchen and then sneak one ever once in a while when no one was looking.
Cafe Treats Baker and Friend Dorene said she found this recipe in a newpaper. I'm so glad she did and that she decided to bake and share these with us in the Cafe at church. And since there were none left, I think our patrons were glad also.
1896 GINGER SNAPS
1 cup molasses
1/2 cup (1 stick) butter
3-1/2 cups flour
1/2 teaspoon baking soda
1 tablespoon ginger
1-1/2 teaspoons salt
sugar
Heat the molasses in boiling and then pour over the stick of butter in a large mixing bowl, stirring to mix well.
Sift together into a large bowl the dry ingredients.
Add to the wet ingredients and mix well to form a dough.
When ready to bake, preheat the oven to 350 degrees F.
Divide the dough into four round discs, wrap, and chill thoroughly. (overnight)
On a surface that has been covered in sugar, roll a disc out to 1/4 inch thick.
Cut with a round cookie cutter and place on cookie sheet lined with parchment paper (for easy clean-up).
Bake for 7 minutes.
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