Ginger Snaps IV

Ingredients

• 1 cup molasses
• ½ teaspoon baking soda
• ½ cup shortening
• 1 tablespoon ginger
• 3¼ cups flour
• 1½ teaspoons salt

Directions

1. Heat molasses to boiling-point and pour over shortening.
2. Add dry ingredients mixed and sifted.
3. Chill thoroughly.
4. Toss one-fourth of mixture on a floured board and roll as thinly as possible; shape with a small round cutter, first dipped in flour.
5. Place near together on a buttered sheet and bake in a moderate oven.
6. Gather up the trimmings and roll with another portion of dough.
7. During rolling, the bowl containing mixture should be kept in a cool place, or it will be necessary to add more flour to dough, which makes cookies hard rather than crisp and short.