Gingersnaps
(from Penzey's)

2 cups flour
2 tsp baking soda
1/4 tsp salt
3/4 cup vegetable shortening
1 cup sugar
1 large egg
1/4 cup molasses (regular or unsulphured)
1 tsp ginger, powdered
1 tsp cinnamon
1/2 tsp cloves, powdered
1/3 cup sugar ( to roll dough in)

Sift flour, baking soda and salt together, set aside. In a large
mixing bowl, beat shortening and sugar until well blended. Beat in
egg, molasses, ginger, cinnamon and cloves.****

Add the flour mixture in two parts, blending well.

Shape the dough into a ball, cover and refrigerate overnight or at
least 2 hours.

Preheat 350F

Shape dough into 1 1/2 inch balls and roll in sugar.

Place on un-greased cookie sheets. They spread during baking so don't
crowd them.

Bake 15 minutes. Cool for a minute and remove to rack.

Store in airtight container for crispy cookies or in a regular cookie
jar for chewy cookies.

Yield: 40-60 cookies

**** I add the spices to the dry mixture. It just makes sense to me to
do it that way.


--Tracy