Gingersnaps

I received this recipe MANY years ago from another military wife when we lived in Germany.  Her name was Pam Backman.  We lost touch after we moved back to the states but I think of her every year when I make these cookies.

These cookies have just the right amount of spice and crispness to them; and they are easy peasy to make!

Mother’s Gingersnaps

3/4 c. shortening

1 c.  sugar

Cream until fluffy.

1 egg

1/4 c. molasses

Add and beat well.

2 c. flour

1/2 t. salt

2 t. baking soda

1 t. each – cinnamon, ground cloves, ground ginger

Sift and mix in.

Chill mixture 1 hour or overnight.  Roll into 1 inch balls and then roll in sugar.  DO NOT flatten out before baking. Place on an un-greased baking sheet.   Bake at 350* for 8-10 minutes or until lightly browned.  (Cookies flatten out more and form crackled tops when allowed to cool).  Makes 4-6 dozen.