"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Ginger Snaps Recipe

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This recipe for Ginger Snaps, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Mealing (1896-1993)
Added: Sunday, June 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cups molasses
1 cup brown sugar
1 cup Crisco
2 teaspoons baking soda
2 teaspoons powdered ginger
1 teaspoon powdered mace
1 teaspoon salt
2 teaspoons boiling water
Flour to make a stiff paste

Directions:
Directions:
Cream Crisco and sugar together. Add molasses, spices, salt, soda and boiling water. Then add sufficient flour to make a stiff paste. Roll out thin and cut with a small cutter. Lay on greased tins and bake in hot oven five to ten minutes.

Personal Notes:
Personal Notes:
This is also from the 1929 cookbook. I chose this on because Julia ("Tip" to us) told me to always use Crisco because she had stock in the company and was counting on it doing well.

 

 

 

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