Recipe: Cookie Jar Gingersnaps (Family Circle magazine, 1940's)

COOKIE JAR GINGERSNAPS

3/4 cup shortening
1 cup sugar
1 egg
1/3 cup molasses
2 cups flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Granulated sugar (for rolling)

Cream shortening, gradually add sugar; cream until blended. Beat in egg and molasses; set aside.

Combine the dry ingredients and mix with the creamed mixture.

Form teaspoonful of dough into small ball and roll in granulated sugar. Place on ungreased cookie sheet, two inches apart.

Bake at 350 degrees F for 12-15 minutes.

Makes 8 servings
Source: Magazine recipe clipping: Family Circle magazine, 1940's