Canadian Ginger Snaps
3/4 cup or more shortening
1 Cup W. sugar
1 beaten egg
2 1/2 Cups flour
1 tsp @ cinnamon-ginger-salt
1 1/2 tsp baking soda
3/4 Cup molassas
Cream shortening & sugar.
Add egg and then the remaining ingred.
Drop by tsp on a greased cookie sheet. (try not to use a non stick dark one-they cook different)
Wet the bottom of a glass in water and flatten cookies.
Bake 350--9-11 mins.
Cool 1 min before removing to cooling rack.
any longer and the gingersnaps will be too hard (I like a softer cookie.)
Pairs Well With
This is a recipe My mom got from her family in Springhill, Nova Scotia and its standed the test of time and another one of thoes keepers. Hope you all enjoy it.