Beer Snaps

Old English ginger snaps were called Beer Snaps because ginger and beer were always combined to make tasty crisp cookies.

1/2, cup lard or butter

2 cups all-purpose flour

2/3 cup brown sugar

1/2 teaspoon salt

1 egg, lightly beaten

2 teaspoons ginger

1/2 cup molasses

1/2 teaspoon cinnamon

1/4 cup Ale

1 teaspoon soda

1. Cream lard or butter, add the sugar gradually stirring all the time. Add the egg, molasses, and beer. Stir until well mixed.

2. Sift together the flour, salt, ginger, cinnamon and soda. Add to creamed mixture. Beat until well mixed.

3. Drop by spoonfuls on buttered cooky sheet. Bake about 10 minutes at 375° F.

4. For a crisp cookie, cool dough in refrigerator for 5 to 6 hours, roll thinly and bake in the same way.

TO SERVE: Few sweets can be served with beer, but these are always a success. Beer Snaps are also good with a glass of cold milk.

What cheese and beer does anybody recommend for a great homemade recipe?

Recently I found this recipe.

I haven't made them yet, but I plan to in the coming week. When I do I'll post pictures and notes here.

I'm thinking about baking instead of frying, will probably split the recipe in half and compare the difference.

The recipe calls for A pilsner, a pale ale, or a wheat beer. What beer would you use for something like this?