1 c. molasses
1/2 c. butter
3 1/4 c. flour
1/2 tsp. baking soda
1 tbsp. ginger
1 1/2 tsp. salt

Heat molasses to boiling point, add butter or other shortening. Cool. Add dry ingredients, mixed and sifted. Chill thoroughly. (These are better, and easier to roll thin if refrigerated overnight.)

Toss 1/4 of mixture onto a floured board and roll out as thinly as possible. Cut with a round cutter dipped in flour.

Place 1" apart on an a greased cookie sheet and bake in a preheated 350-375°F oven keeping a close watch as the molasses burns easily. Larger cookies will take longer to bake and should be baked at the lower temperature while smaller cookies can be baked at the higher temperature and will cook through more quickly. Different ovens will behave differently, so test a few cookies after the oven is fully preheated.

Gather up trimmings and re-roll. During rolling, keep mixture in a cool place or it will be necessary to add more flour which makes cookies hard and dry, rather than crisp and tender.