This recipe was given to me by Susan Froehlich. Who knows where she got it. It is a great ginger snap recipe that is a bit like the Pepparkakor cookies of Scandanavia . The trick to the cookies is to 1)ignore the fact that the dough is rock solid when you take them out of the refrigerator – just dig some dough out and start rolling it out- and 2) roll the dough as thin as possible. The cookies are meant to be crisp and will store for quite a while- they actually get better with age. I have used the refrigerated dough up to 3 weeks after I made it (make sure you cover).
Ingredients
1 cup of sugar
½ cup butter
1/3 cup water
½ cup of molasses
Combine in pan and heat until butter is melted. Remove pan from heat and add:
3 cups of flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teas salt
½ teaspoon cloves
Stir well and chill at least overnight.
Bake at 350 degrees 8-10 minutes
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