Ginger Snaps (Mid-1800s)

The traditional Viennese counterpart was often a Lebkuchen. These were typically soft, dense, and spiced with a warming blend of ginger, cinnamon, cloves, and nutmeg, then sweetened with local honey or sugar. 

Servings: 60 cookies

 Calories: 66kcal

Ingredients

· 1 cup sugar

· 1 cup molasses

· ½ cup butter

· ½ cup lard

· 2 teaspoons ginger

· 1 teaspoon baking soda

· 1 pinch salt

· 3 cups flour

Instructions

Preheat oven to 375℉

Heat sugar, molasses, butter, and lard (or all butter) to a boil in a pan with lots of room

Stir in ginger and soda while hot; stir until mixture stops rising

Stir in flour until well mixed.

Roll dough on a floured board, about 3/16" thick

Cut into shapes. I like a 1" diameter round cookie cutter for this recipe.

Bake for about 8 minutes, until done. Adjust time as necessary, based on size and thickness of cookies.

Allow to fully cool before storing in an airtight container.