I found this recipe in a cookbook, at my local public library, almost 30 years ago. I wish I knew the title of the book, but unfortunately I didn’t write that relevant fact on the piece of paper I copied it to. It seems to be a modernized version of an old American classic that has been around since colonial times, and has the reputation of being the “World’s Thinnest Cookie”. (read more)
These cookies are better than any gingerbread or ginger snaps I have ever tasted. These are the ones I ate through my entire pregnancy to combat morning sickness (or in my case, all day sickness). When softened, even people that hate gingerbread seem to love this cookie. It’s always been one of my daughter’s favorites ever since she was really small. It’s one of the few cookies that she keeps begging me to make.
Please follow the instructions carefully. Do not skip the part where you let the dough sit for 2 days. It really is an important step in order to be able to roll them out really thin. Also, make sure your oven temperature is accurate. Test it with an oven thermometer. If your oven is too hot and you are using a small cutter, these cookies can easily burn before you even have the next batch cut.
- 1 1/3 cups flour
- 1 1/4 tsp baking soda
- 3/4 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 cup shortening
- 1/3 cup brown sugar
- 1/2 cup molasses (measured in a greased measuring cup)
- In a food processor, process shortening and brown sugar till creamy.
- Add molasses with motor running.
- Combine first 5 ingredients together, add to processor, and process till it starts to clump.
- Scrape dough onto counter and knead lightly. Add more flour if the dough is very sticky.
- Wrap in plastic wrap and store in an air tight container, at room temperature, for 2 days.
- Roll very, very thin and cut with a round cutter.
- Bake at 325°F for 5-10 minutes on a greased cookie sheet. The length of time will depend on the thinness of the cookie and size of your cookie cutter. Smaller cutters make quicker baking cookies.
- Cookies will be soft when removed from the oven. Cool slightly before removing from pan. They will harden on cooling.
- For crisp cookies, store in an air tight container.
- For softer cookies, add the end piece from a loaf of bread to your container, or store with other softer cookies, overnight, then by themselves in an air tight container. It’s important to remove the bread or remove them from the container with the other cookies, or they will become too soft and fall apart.
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