Gingersnaps

I love gingersnaps! Pop one in your mouth and slowly suck on the cookie until it dissolves leaving the spicy flavor of molasses, ginger and sugar lingering in your mouth.

Ingredients:
3/4 cup shortening
1 cup brown sugar
1/4 cup dark molasses (light molasses would work)
1 egg
2 and 1/4 cup sifted all-purpose flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves

Instructions:

Cream together first 4 ingredients until fluffy.
Sift together dry ingredients and then stir into molasses mixture.
Form into small balls.
Dip balls into granulated sugar, top portion only. Experience has taught me that rolling the entire ball of dough in sugar will result in burnt cookies. The sugar will burn on the bottom of the cookie Place 2 inches apart on greased cookie sheet.
Bake for approximately 10 minutes in a 350 degree oven.
Cool slightly (about 2 minutes) ; remove from pan. Makes about 4 dozen.

Notes:
Make a double batch. Kids like them so much that they are gone before you know it! This recipe is a long time family favorite. My mother would bake these when I was a child. The actual recipe is courtesy of Better Homes and Garden cookbook from the 1950’s (approximately). The spices can be increased or decrease as you like.