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Ginger Snaps

1 cup molasses

3 cups flour

½ cup butter or shortening

1 teaspoon soda

1 teaspoon salt

2 teaspoons ginger

Heat the molasses and shortening. Mix and sift the dry ingredients and add to first mixture. Thoroughly chill, toss on

lightly floured board, and roll out very thin. Cut as desired. The bowl containing the remaining dough must be kept in a cool place or it will be necessary to add more flour. Excess flour will make the cookies hard and unattractive. Put on greased bakingsheet and bake in a moderate oven (320-390° F.) twelve to fifteen minutes.