Old Fashioned Ginger Snaps
rec.food.cooking/Dale Hobbs (1999)
Makes 120 (10 dozen) cookies

1 cup packed dark brown sugar
3/4 cup sugar
1/4 cup molasses
1/4 cup shortening
1 tablespoon butter, softened
1 egg
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup water

Preheat oven to 350 degrees.

Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth.

In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves.

Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated.

Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie. Flatten to about 1/8-inch thick.

Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool.