Old Time Ginger Snaps

1 cup molasses 1/2 cup butter 1/2 teaspoon baking soda

1 to 2 teaspoons ginger 1-1/2 teaspoon salt 2 tablespoons sugar 3-1/4 cups flour

Directions:
Sift dry ingredients together and set aside. Heat molasses to the boiling point in a heavy saucepan. Add 1/2 cup butter and stir until melted. Add dry ingredients a little at a time, stirring until well blended. (Mixture will become stiff.) Shape dough into a roll and chill. Cut into thin slices and bake on a lightly greased sheet at 350° F. Store in a tightly covered container.

Notes:
My mother Doris Hill collected this recipe for old-fashioned gingersnaps and hand-wrote it on a card for her recipe files. I think the Fannie Farmer Cookbook Gingerbread Cookie recipe has a few more spices (cinnamon, ginger, nutmeg), but it's very similar.