Gingersnap cookies

Gingersnap cookies

Ingredients/Components

• sugar - 1 c
• salt - 1/2 tsp
• baking soda - 2 tsp
• shortening - 3/4 c
• molasses - 1/4 c
• sifted flour - 2 c
• egg, beaten - 1 item
• ground cloves - 1/2 tsp
• ground cinnamon - 1 tsp
• ground ginger - 1/2 tsp

How to make gingersnap cookies:

Melt shortening in a large saucepan over low heat. Cool. Add sugar, molasses and egg (beaten until foamy). Sift together baking soda, flour, cloves, ginger, cinnamon and salt. Add dry ingredients to first mixture. Mix well.

Chill dough in refrigerator at least 2 hours. Form dough into balls the size of a walnut. Rol into granulated sugar. Place 2 inches apart on greased cookie sheet. Bake 8 to 10 minutes at 375°.

Recipe categories: Desserts, Drop cookies, Cookie and brownie.