1886 Gingersnaps

1. 1

   Rub shortening and sugar together into the flour; add enough more flour to roll very smooth, very thin and bake in a quick oven.

2. 2

   The dough can be kept for days by putting it in the flour-barrel under the flour and bake a few at a time.

3. 3

   The more flour that can be worked in and the smoother they can be rolled, the better and

4. 4

   more brittle they will be.

5. 5

   Should be rolled out to wafer-like thinness.

6. 6

   Bake quickly without burning.

7. 7

   They should become perfectly cold before putting aside.

No additional tips available.