Gingersnaps

Gingersnaps have become a tradition at our house. Each year I make tins of them for family members, and extra to have on hand at the house. There is no comparison to store-bought gingersnaps. The crispiness and the flavor are wonderful.

Ingredients:
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. ground cloves
3/4 cup shortening
1 cup sugar
2 tablespoons molasses
1 egg

Directions:
Combine flour, soda, spices and salt. Beat shortening for 30 seconds, add sugar and beat until fluffy. Add molasses and egg. Beat til combined. Add dry mix and beat on low until combined.

Shape into 1-1/2 inch balls, roll in granulated sugar, and place 3 inches apart on ungreased cookie sheets.

Bake at 350 degrees for 15 minutes or until light-brown. Cool on racks.

Notes: Note: I also make tiny gingersnaps and shape the balls into barely one inch in size.

We have rolled our dough in colored sugar as well as plain. It's a little bit messy but they turn out nice, and the kids have a great time! You can store them in tins, cookie jars, cellophane bags for giving or on trays. They stay crispier if they are airtight and not combined with other cookies.

Makes 20

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Recipe submitted by: Brenda Hyde - OldFashionedHolidays.com http://OldFashionedHolidays.com