[Illustration: CRISP MOLASSES COOKIES]
3 cups sifted enriched flour
⅓ cup sugar
1 teaspoon salt
1 teaspoon soda
2 teaspoons ginger
2 teaspoons cinnamon
¾ cup shortening
1⅓ cups GRANDMA’S MOLASSES
1 tablespoon vinegar
Heat oven to 400° F. (moderately hot). Sift first six ingredients into a
mixing bowl. Cut in shortening with pastry blender or fingers to
resemble coarse meal. Heat molasses just to boiling point; add vinegar
and gradually stir into flour-shortening mixture. Chill dough until
stiff enough to roll (3 hours or overnight). Roll dough ¹/₁₆ inch thick
on lightly floured board. Shape with cooky cutters. Place on lightly
greased cooky sheets. Bake 6 to 7 minutes or until edges have lightly
browned. Cool. Store in tightly closed tin box.
YIELD: About 6 dozen cookies.
_Drop Cookies_: Drop unchilled dough, ½ teaspoonful at a time, onto
greased cooky sheets. Flatten ¹/₁₆ inch thick by stamping with glass
covered with a damp cloth.