GINGER SNAPS

INGREDIENTS:

 

¾ cup unsalted Butter                                                             4 cups Cake Flour

½ cup Brown Sugar                                                                2 tsps. Baking Soda

1 cup Molasses                                                                        ¼ tsp. Salt

5 Tbsps. boiling Water                                                            ½ tsp. ground Cinnamon

2 tsps. grated fresh Ginger

DIRECTIONS:

• Cream the Butter together with the Brown Sugar.
• Add the boiling Water to the Molasses and blend together; add to the creamed mixture along with  the fresh Ginger.  Mix well.
• Sift the dry together and add to the creamed mixture.  Mix until all the ingredients are well mixed.
• Wrap the dough in plastic wrap and chill overnight or place in freezer for 1 hour.
• Roll out ¼ of the Dough at a time on a well floured pastry board.  Roll the dough  1/8” thick andcut out with round or square cookie cutters.  Cut the cookies as closely together as possible.
• (Square cutters will produce less waste)
• Re-roll the scraps once to cut out more cookies.
• Place on parchment covered baking sheets and bake at 375 degrees for 12  minutes.
• If desired, sprinkle with Granulated Sugar before baking.

 

            Yield:  10 dozen