Gingersnaps

2 cups sifted flour
1 Tablespoon ginger
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
granulated sugar (extra)

Preheat oven to 350 deg. F. Mix and sift first 5 ingredients. Sift again twice; return to sifter. Beat shortening until creamy. Add 1 cup sugar gradually, continuing to beat. Beat in egg and molasses. Sift about 1/4 of the flour mixture over the molasses mixture; stir to blend well. Repeat until all of the flour mixture is added. Form teaspoons of dough into small balls. Roll balls in extra sugar. Place about 2" apart on ungreased cookie sheets. Bake 12 minutes or until tops are slightly rounded and crackly. Cool on racks. Makes about 48.

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