Gingersnaps

This is a recipe I got from Tiffin. I made them this past Sunday and took them to Mom and Dad's. Caleb kept telling me how good they were and Dad hid about 10 of them in the pantry for a late night snack. Rachel and Hailey really like them, too. In fact, Rachel cried when I told her she couldn't have a second cookie until after dinner. They look crunchy but they are not. The recipe calls for shortening, but I don't think I have ever made them with shortening. This last time making them I used half shortening and half butter. They were fine. I think Tiffin's stay a little more fluffy--maybe she uses shortening--I don't know.

Gingersnaps

3/4 c. shortening
1 c. brown sugar
1/4 c. molasses
1 egg
2 c. flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
1/2 c. sugar, to roll cookies in

Cream shortening and brown sugar. Add molasses and egg. In a separate bowl, combine flour, soda and spices. Add flour mixture to shortening mixture. Shape into walnut sized balls, roll in sugar and place on ungreased cookie sheet. Bake for 8-9 minutes at 375. Remove to wire rack to cool. Makes 3 dozen.

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