Gingersnaps

Cream until fluffy:

3/4 Cup Shortening (Crisco)

3/4 Cup Sugar

Add and Beat:

1 Egg

1/4 Cup Molasses

Mix In:

2 Cups Flour

1/4 Teaspoon Salt

2 Teaspoons Baking Soda

1 Teaspoon Cinnamon

1 Teaspoon Cloves

1 Teaspoon Ginger

Put some sugar in a shallow dish.

The dough should not be too sticky to roll into a ball between your hands.

Roll into balls and flatten slightly in the sugar in the dish.

Place balls 2 inches apart on an ungreased cookie sheet.

Bake 6 to 8 minutes at 375 degrees until lightly browned on the bottom.

If you want the cookies to be chewy, they need to be slightly under cooked. Turn one cookie over to see how brown the bottom is.