Ginger Snaps from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Mix all the ingredients as in the preceding recipe, only making the batter slightly stiffer, and cut into fancy shapes and bake in a quick oven.
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Ingredients
- 2 Cupfuls of Molasses
- A Cupful of Lard, or Butter
- A Cupful of Sugar
- ½ Cupful of Sour Cream
- A Tablespoonful of Ground Ginger
- 2 Eggs
- 2½ Teaspoonfuls of Soda Flour Sufficient to Roll Thick
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