Ginger Snaps – Mary Fehrenbach

Ingredients

  • 2 c Sifted flour
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 c Shortening ( lard)
  • 1 c sugar
  • 1 egg
  • 1/4 c molasses

Directions

Sift flour, spices, soda and salt together. Cream shortening until soft. Add sugar gradually, Creaming after each addition until fluffy. Beat in egg and molasses. Sift dry ingredients over creamed mixture, form dough into small balls, roll in sugar. place 2 inches apart. Bake in the oven at 350 degrees for 12 to 15 minutes. remove from cookie sheets. cool completely on wire racks and store in an airtight container.