Ginger Snaps

• 2 1/4 cup flour
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground cardamon
• 1/4 tsp salt
• 3/4 cup vegetable shortening
• 1 cup light brown sugar
• 1 large egg
• 1/4 cup light molasses
• 2 teaspoons finely grated fresh ginger
• 1/4 C granulated sugar

1. Toast spices and grind if using fresh.
2. Mix flour, baking soda, spices & salt in a bowl.
3. In larger bowl using a mixer, beat shortening & brown sugar together. When creamy beat in egg, molasses and fresh ginger.
4. Stir in flour mix, mixing in 1/4 at a time. Mix well.
5. Cover & chill dough until firm, 1 hour or longer.
6. Heat oven to 375. Roll dough into balls using about 1 tsp for each. Dip tops into granulated sugar. Place sugar side up 1 1/2 in apart on lightly greased cookie sheet (or use parchment paper lined sheet),
7. Bake 8-10 min until just dry on top but still soft in the middle.
8. Makes 8 1/2 doz. - enjoy with Austin's Glogg/Spiced Mulled wine

flour, baking soda, cinnamon, ground ginger, ground cloves, ground cardamon, salt, vegetable shortening, light brown sugar, egg, light molasses, ginger, sugar

Taken from www.epicurious.com/recipes/member/views/ginger-snaps-52572101 (may not work)