This from the 1918 Boston Cookbook....which I think is the end source for all american recipes...this is what I know as ginger snaps...not a dropped thing....but rolled, short and crisp. Ginger Snaps1 cup molasses1/2 teaspoon soda1/2 cup shortening1 tablespoon ginger31/4 cups flour11/2 teaspoons saltHeat molasses to boiling-point and pour over shortening. Add dry ingredients mixed and sifted. Chill thoroughly. Toss one-fourth of mixture on a floured board and roll as thinly as possible; shape with a small round cutter, first dipped in flour. Place near together on a buttered sheet and bake in a moderate oven. Gather up the trimmings and roll with another portion of dough. During rolling, the bowl containing mixture should be kept in a cool place, or it will be necessary to add more flour to dough, which makes cookies hard rather than crisp and short.

Here it is fawnridge, I hope you can convert it to something "usable" for medical purposes. I have a daughter and grandson who have seizures, hers is well controlled, but sometimes poor Bud has 5 or 6 a day. My 27 year old daughter had a stroke and now has migraine headaches and my brother has a form of MS. So, if anything like your product was legally available here, we'd try it in an instant. None of use are drug users or even drinkers, so no "traditional" pot brownies, etc., and no smoking of "medicinal marijuana". Some way to get the medicinal properties and not the "high" would be heartily embraced here, I can tell you. Anyway, these are dark, chewy and very spicy. If you bake them longer, they get crunchier and all butter makes them crunchier too, so don't overbake if you want them to stay chewy at all. This makes a big batch, I always get at least 5 dozen. Chewy Molasses Cookies 1 1/2 cups of shortening (I use half and half with butter, but all butter makes them too crispy for my taste) 1 cups granulated sugar 1 cup dark brown sugar 2 eggs 3/4 cup of dark molasses 4 1/2 cups flour 1 teaspoon salt 4 teaspoons baking soda 2 teaspoons cinnamon 2 teaspoons ginger 1 teaspoon ground cloves Chopped crystalized ginger, optional, to taste. I used about half a cup, finely chopped and wish I'd have used more but I love ginger Coarse sugar or turbinado sugar for rolling Cream the shortening and sugars. Add the molasses and eggs and mix until well blended. Sift the flour (yeah right, I don't, LOL) and measure 4 1/2 cups into a separate bowl. Add the spices, salt, and baking soda and whisk to combine. Turn the mixer to low or stir, and add the flour slowly until well mixed. Stir in the chopped ginger and chill the dough for at least an hour. (I usually don't do this either, but it is a pretty soft dough) After the dough has chilled for an hour, roll tablespoonfuls of the dough into balls and roll the balls in the coarse sugar to completely coat. Place the dough balls about an inch apart on a greased or parchment-lined cookie sheet and bake for 12 to 15 minutes in a 350 degree oven. The cookies will puff up and crack. When the cookies are done the cracks should still look a little wet, but the outside should look dry. They'll "fall" a little as they cool, let them sit a couple of minutes on the sheet before you try to move them to cooling racks. Good luck, and keep on baking! Annie

Ditto! Ina's ginger cookie is my favorite; I often make a batch to go with homemade lemon ice cream in the summer. It is a softer cookie than what I think of as a snap, though. Try Alton Brown's excellent Ginger Snap recipe for a crisp cookie.

I completely understand what you're saying, chloebud. I was also going to have lascatx double check the amounts she provided in case there might have been a typo somewhere. But, if hers turned out fine, then it'll be user error on this end. :) After the initial knead and refrigeration, the dough is actually fairly crumbly (probably due to the ground walnuts); and it takes a few minutes of handling before it becomes what I consider a perfect dough for rolling. That said, this time around I found I had to roll to 1/4", refrigerate the rolled dough to chill again -- pulled out the sheet cold, immediately cut, placed onto pan and baked. Even starting off with chilled dough, the cookies are done @ 11 minutes (tops) at 325 convection bake.