Ginger Snaps

I was in a used book store and they had a facsimile of the 1896 edition of Fanny Farmer. I know I don’t really need 3 copies of different editions of the same book, but…

• 1 cup molasses
• 1/2 c shortening
• 3 1/4 c flour
• 1/2 teaspoon baking soda
• 1 Tablespoon ginger
• 1/2 Tablespoon salt

Mix dry ingredients. Heat molasses (to boiling recommends the cookbook), then add to the shortening and mix. Once the shortening is melted, add flour (in 3 parts or whatever you like) and mix. Throw dough into refrigerator for 30 minutes.

Pre-heat oven to 350, and… you have a choice here.

I went with measuring out 20g balls of dough (28g is a “normal” cookie) and pressing flat with the bottom of a cup. Recipe calls for rolling dough “as flat as possible” (that means 1/8″) and cutting out. I really hate rolling cookie dough.

Bake for 10-12 minutes. Enjoy.

Pfeffernuesse

Fredericksburg Home Kitchen Cook Book (1916)

• 4 eggs
• 2 cups sugar
• 2 Tablespoons butter
• 3 cups flour
• 4 teaspoons cinnamon
• 2 teaspoons cloves
• 3 teaspoons nutmeg
• 2 teaspoons baking powder
• 1 cup pecans

Pre heat oven for 350. Mix flour, pecans, baking soda, and spices in a separate container. Mix eggs, butter and sugar until completely incorporated. Add flour mixture in 3 parts, mixing after each addition. Measure out 28g balls, and roll with wet hands (this will form a crisp crust on the outside). Alternately, flatten dough balls using the bottom of a cup.

Bake for 10-12 minutes at 350.

This is a flattened batch