Recipe: Soft and Chewy Gingersnaps

SOFT AND CHEWY GINGERSNAPS

3/4 cup shortening
1 cup sugar (plus additional sugar for rolling)
1/4 cup light molasses
1 egg, beaten
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
1/4 tsp salt

Preheat oven to 350 degrees F.

Cream shortening and 1 cup sugar. Add molasses and egg; set aside.

Sift together flour, baking soda, cinnamon, cloves ginger, and salt,. Stir into creamed mixture. Dough will be soft and sticky. Roll with hands into walnut-size balls. Roll in additional sugar. Place on cookie sheet.

Bake for 7-8 minutes. (Cookies will flatten while baking.)

Makes 2 to 2 1/2 dozen
From: Kit Rollins, Cedarburg, WI
Source: Home Cooking magazine, October 1998