Jumbo Gingersnaps

• 2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper (optional)
• 3/4 cup vegetable shortening
• 1/2 cup sugar
• 1 large egg
• 1/2 cup dark molasses
• 2 tablespoons sugar

1. Preheat oven to 350u0b0.
2. In medium bowl, combine flour, ginger, baking soda, cinnamon, salt, and pepper (if using).
3. In large bowl, with mixer at medium speed, beat shortening and 1/2 cup sugar until light and fluffy.
4. Beat in egg until blended; beat in molasses.
5. Reduce speed to low; beat in flour mixture just until blended.
6. Place remaining 2 tablespoons sugar on waxed paper.
7. Roll 1/4 cup dough into ball; roll in sugar to coat evenly.
8. Repeat for 10 balls.
9. Place balls 3 inches apart on ungreased cookie sheet.
10. (If you want smaller cookies, roll dough by slightly rounded tablespoons and place 2 inches apart on two ungreased cookie sheets).
11. Bake until set, about 15 minutes for large cookies, or 9 to 11 minutes for smaller cookies.
12. Cookies will be very soft and may appear moist in cracks.
13. Cool 1 minute on cookie sheets on wire racks.
14. Transfer to wire racks to cool completely.

flour, ground ginger, baking soda, ground cinnamon, salt, ground black pepper, vegetable shortening, sugar, egg, dark molasses, sugar

Taken from www.food.com/recipe/jumbo-gingersnaps-21977 (may not work)