Ginger Snaps
  • 2 cups sifted all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt 3/4 cup shortening
  • 1 cup white sugar 1 egg
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.
  3. Stir the mixture to blend evenly, and sift a second time into another bowl.
  4. Place the shortening into a mixing bowl and beat until creamy.
  5. Gradually beat in the white sugar. Beat in the egg, and dark molasses.
  6. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms.
  7. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands.
  8. Roll each ball in cinnamon sugar, and place 2 inches apart on an un-greased baking sheet.
  9. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container
Recipe Contributor: Ronda Moore