Rolled Cookies Ginger Snaps

posted by Becky 01-22-100 6:56 PM

Ginger Snaps
source 1942 Farmer's Magazine

1 cup lard, melted
1 cup molasses
1/2 tsp. lemon extract
2 eggs beaten
4 1/2 cups sifted flour
3 tsp. ginger
1 tsp. soda
1 tsp. salt


Combine the sifted flour, baking soda and salt. Sift together three more times - very important.

Melt lard and cool until only warm; add molasses and lemon extract. Add beaten eggs and stir until mixture is blended. Add sifted dry ingredients and mix well.

Chill dough thoroughly - dough is very soft and must be chilled before it can be handled.

Preheat to 375.

Roll dough to about 1/8 inch thick, cut and bake on greased cookie sheet for 12 to 15 minutes.


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