GINGERSNAPS
Source: Grandma's Wartime Baking Book: World War II and the Way We Baked by Joanne Lamb Hayes
Makes 48 cookies

Wartime bakers found that gingersnaps could be made with a minimum of sugar, shortening, and effort and they traveled well. These can be hand-shaped as directed, or rolled out and cut with cookie cutters when more time is available.

2 cups unsifted all-purpose flour
1 tablespoon ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup sugar
1/2 cup dark molasses
1/3 cup vegetable shortening or butter (or a mixture), melted
1 large egg, well beaten
water for moistening hands

Preheat oven to 350 degrees F. Grease 2 baking sheets.

Stir together flour, ginger, soda, cinnamon, and salt in a small bowl.

Beat together sugar, molasses, shortening, and egg in a large howl; stir in dry ingredients until thoroughly blended.

Divide mixture into 48 mounds on a sheet of waxed paper. With well-moistened hands, roll dough mounds into halls and place 2-inches apart on baking sheets,

Bake 10 to 12 minutes or until firm and crinkled. Remove to wire racks to cool and repeat with remaining dough.

Serve or pack in an airtight container.