Ginger Snaps or Pepperkocker
These are very thin, crispy cookies that go great with tea, as an accompaniment to ice cream, or on their
own as the conclusion to a heavy meal.
Sift: 3 1/3 cups flour
1tsp. baking soda
½ tsp. salt
1 T ground ginger
2 tsp. cinnamon
2 tsp. ground cloves
Cream: 1 cup butter
1 cup sugar
Add: ½ cup molasses
Optional: Almond slivers
Mix butter, sugar & molasses well. Blend in dry ingredients and mix thoroughly.
Add almond slivers, if desired. Note: you may have to use hands to mix towards
the end; the dough is very stiff.
Shape dough into logs, 1 1/2” round x 8” long, and freeze (wrapped well in oil
paper). When solid, slice very thin, place on un-greased cookie sheet & bake @
350° for 10-12 minutes.
Suggestion: double the recipe as the dough keeps in the freezer forever!