Lela Callis Thompson'S Gingersnaps

• 2 c. flour, sifted
• 1 1/4 Tbsp. ginger
• 2 tsp. baking soda
• 1 tsp. salt
• 3/4 c. shortening or 1 1/2 sticks margarine
• 1 c. sugar
• 1 egg
• 1/4 c. molasses
• granulated sugar (extra)

1. Set oven for moderate, 350u0b0.
2. Mix and sift first 5 ingredients.
3. Sift again twice; return to sifter.
4. Beat shortening until creamy.
5. Add 1 cup sugar gradually, continuing to beat. Beat in egg and molasses.
6. Sift about 1/4 of the flour mixture over the molasses mixture; stir to blend well.
7. Repeat until all flour mixture is added.
8. Form teaspoon of dough into small balls by rolling lightly between palms of hands.
9. Then coat with the extra sugar and place about 2-inches apart on ungreased baking sheet.
10. Bake approximately 12 minutes or until tops are slightly rounded and crackly.
11. Cool on racks.
12. Makes about 5 to 6 dozen cookies.

flour, ginger, baking soda, salt, shortening, sugar, egg, molasses, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=604197 (may not work)