1886 Gingersnaps - cooking recipe

Ingredients

1 c. brown sugar
2 c. molasses
1 c. butter
2 tsp. soda
2 tsp. ginger
3 pt. flour

Preparation

Rub shortening and sugar together into the flour; add enough more flour to roll very smooth, very thin and bake in a quick oven.
The dough can be kept for days by putting it in the flour-barrel under the flour and bake a few at a time.
The more flour that can be worked in and the smoother they can be rolled, the better and
more brittle they will be.
Should be rolled out to wafer-like thinness.
Bake quickly without burning.
They should become perfectly cold before putting aside.