Gingersnaps

• 1 1/2 c. shortening
• 2 c. sugar
• 2 large eggs (room temperature)
• 1/2 c. light molasses
• 4 c. all-purpose flour
• 1 tsp. salt
• 2 tsp. baking soda
• 2 tsp. ground ginger
• 2 tsp. ground cinnamon
• 2 tsp. ground cloves
• sugar

1. Heat oven to 350u0b0.
2. In large bowl with mixer, beat shortening and sugar until light and fluffy.
3. Beat in eggs and molasses until blended.
4. Beat in 1 cup of flour, salt, baking soda and spices until well mixed.
5. With spoon, stir in enough of remaining flour to make stiff dough.
6. Shape dough into 1 1/2-inch balls.
7. Place 3 inches apart on cookie sheet.
8. Lightly grease bottom of flat bottomed 3-inch glass.
9. Dip into small bowl of sugar.
10. Use glass to flatten balls to 3-inch diameter, dipping each time in sugar. Bake for 15 minutes or until lightly browned.

shortening, sugar, eggs, light molasses, allpurpose, salt, baking soda, ground ginger, ground cinnamon, ground cloves, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=425005 (may not work)