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
  1. Cream shortening & sugar.
  2. Add egg and then the remaining ingred.
  3. Drop by tsp on a greased cookie sheet. (try not to use a non stick dark one-they cook different)
  4. Wet the bottom of a glass in water and flatten cookies.
  5. Bake 350--9-11 mins.
  6. Cool 1 min before removing to cooling rack.
  7. any longer and the gingersnaps will be too hard (I like a softer cookie.)
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.