Gingersnap cookies

3/4 cup shortening

1 cup sugar

1/4 cup unsulphured dark molasses

1 egg

1 teaspoon ground ginger

1 teaspoon ground cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

2 cups all purpose flour

Preheat oven to 350°.

Cream the shortening and sugar together until light and fluffy. Add the egg and beat until well mixed, then add the molasses and mix well.

Add the ginger, cinnamon, baking soda and salt and mix well, then add the flour and mix until well combined.

Using a scoop, scoop out dough and form into balls, about 1 inch around. Roll the balls of dough in sugar and then place on a baking sheet. Give them room, they will spread out while baking.

Bake in the preheated oven for 9 minutes.

Source: heathersbytes.com

Chef's notes