1. Heat the molasses with the shortening.
  2. Mix together the flour, baking powder, ginger and salt.
  3. Add this mixture to the molasses and shortening.
  4. Let cool.
  5. Toss when cool on floured pastry board.
  6. Roll out thin and cut with biscuit cutter.
  7. Place on greased pastry sheet.
  8. Bake in moderate oven for about 10 minutes.
  9. Ginger snaps must be crisp.

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