Title: Gingersnaps
Categories: Cookies
Yield: 48 cookies
1 c C and H Brown Sugar; packed
3/4 c Shortening
1 Egg
1/4 c Molasses
2 c All-purpose flour
2 ts Baking soda
1 ts Ginger
1 ts Cinnamon
1 ts Cloves
1/4 ts Salt
C and H Granulated Sugar
Cream together sugar and shortening until fluffy. Add egg and molasses;
beat well. Combine dry ingredients and add to creamed mixture; mix well.
Chill dough, then shape into 1-inch balls and roll in granulated sugar.
Place 2 inches apart on greased cookie sheet. Bake in 350 degree oven 12
to 15 minutes. Makes 4 dozen snappy cookies.
Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias
