Grandma's Gingersnap Cookies recipe

5 servings

2 cups sifted all-purpose flour

1 tablespoon ground ginger

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup shortening

1 cup white sugar

1 egg

1/4 cup dark molasses

1/3 cup cinnamon sugar

Preheat oven to 350 degrees F (275 degrees C).

Mix and sift the first 5 ingredients.

Sift a second time and place the mixture back into the sifter.

Beat the shortening until creamy.

Add the 1 cup of sugar gradually and continue beating.

Beat in the egg and the molasses.

Sift into this about 1/3 of the flour mixture, stirring and blending well.

Repeat until all is added.

Roll the dough into tiny balls by hand, rolling each in a mixture of cinnamon and sugar.

Place 2 inches apart on a ungreased baking sheet.

Bake 10 minutes until the tops are rounded and slightly cracked.

Cool on a wire rack.

Store in an air tight container.