Ginger Snap

Foot-shaped ginger snaps

Ingredients

• 4 sticks butter, melted (2 C)
• 2 C dark molasses
• 2 t cinnamon
• a little allspice
• 1 t ground cloves
• 1 lb dark brown sugar
• 1 t nutmeg
• 1 T ground ginger (or several times more for spicier ginger flavor)
• a little black pepper
• 10–12 C flour

Makes 500 cookies

Procedure

• Soften butter and put in a large bowl; add molasses, sugar, and spices; mix.

• Add flour, mixing in one cup at a time up to 10 cups, working first with a fork, then by hand. Add another cup or two of flour until the dough holds together.

• Let cool.

• Preheat oven to 350°F.

• Roll as thin as possible and cut with cookie cutters.

• Bake for 7 minutes per batch. Let cool on a rack.