Ginger Cookies from Creme de Colorado Cookbook
makes 6-8 dozen

1 1/2 c. Crisco or butter (butter makes them much crisper)
2 c. white sugar
2 large eggs
2 tsp. vanilla extract
1/2 c. molasses
4 c. all-purpose flour
4 tsp. baking soda
2 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
2 tsp. ground cloves
2 tsp. ground ginger
2 tsp. salt
(optional--some freshly grated ginger)

Cream together shortening and sugar. Add eggs, vanilla, molasses. Sift
together dry ingredients, add to molasses mixture, mix well.

Roll into 1 inch balls and dip in granulated sugar. Place on ungreased
cookie sheet and bake at 375 degrees for 10 minutes. Let cool and
remove from pan. Let pan cool or run cold water over the bottom before
you make another panful.

The recipe says "Cookies stored with a slice of bread will keep for
several weeks." We've never had that problem. ;-)

These cookies freeze well.

Puester wrote:
> Ginger Cookies from Creme de Colorado Cookbook
> makes 6-8 dozen
>
> 1 1/2 c. Crisco or butter (butter makes them much crisper)
> 2 c. white sugar
> 2 large eggs
> 2 tsp. vanilla extract
> 1/2 c. molasses
> 4 c. all-purpose flour
> 4 tsp. baking soda
> 2 tsp. ground cinnamon
> 1 1/2 tsp. ground nutmeg
> 2 tsp. ground cloves
> 2 tsp. ground ginger
> 2 tsp. salt
> (optional--some freshly grated ginger)
>
> Cream together shortening and sugar. Add eggs, vanilla, molasses. Sift
> together dry ingredients, add to molasses mixture, mix well.
>
> Roll into 1 inch balls and dip in granulated sugar. Place on ungreased
> cookie sheet and bake at 375 degrees for 10 minutes. Let cool and
> remove from pan. Let pan cool or run cold water over the bottom before
> you make another panful.
>
> The recipe says "Cookies stored with a slice of bread will keep for
> several weeks." We've never had that problem. ;-)
>
> These cookies freeze well.
>
Thanks, Gloria. I have forwarded these to myself. I am glad
to see there is a butter option!

--
Jean B.