BRER RABBIT MOLASSES GINGERSNAP COOKIE RECIPE

This is an original recipe from the old cookbook, 94 Brer Rabbit Goodies, by Ruth Washburn Jordan, circa 1940s.

Great-Aunt Ruth's Gingersnaps

2/3 cup shortening
1/2 cup sugar
1 egg
1 cup Brer Rabbit Molasses*
1 tablespoon vinegar
2 tablespoons cold water
4-1/2 cups flour
1 tablespoon soda
1 tablespoon ginger

* Brer Rabbit Syrup may be substituted for Brer Rabbit Molasses

Cream shortening with sugar.  Add beaten egg, then molasses, vinegar and cold water.  Sift flour, soda and ginger and add to first mixture.  Stir in as much of the flour as you can, and knead in remainder.  Roll out, cut in desired shapes and bake 10 to 12 minutes in moderate (350° to 375° F.).  These are delicious made either thick or wafer thin.  Thick ones, cut in stars and shapes and sprinkled with sugar before baking, make fine Christmas cookies.

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