Jamaican Ginger Snap Cookies

• 2 Cups Flour
• 2 Tbs. Ginger (don't Be Afraid)
• 2 Teas. Baking Soda
• 1 Teas. Cinnamon
• 1/2 Teas. Salt
• 3/4 Cup Shortening
• 3/4 Cup White Sugar
• 1 Whole Egg
• 1/3 Cup Molasses
• __
• In A Small Separate Bowl
• 1/3 Cup Of White Sugar
• 1 1/2 Tbs. Ginger

1. In a bowl, blend flour, ginger, baking soda, cinnamon and salt.
2. Beat shortening until creamy; gradually add sugar, then add egg and molasses.
3. Blend in 1/3 of flour mixture until blended, then add rest of flour mixture until a soft dough forms.
4. Pinch off a 1 or 2 inch piece of dough roll into a ball and then drop into bowl with the sugar and ginger that has been well blended.
5. Roll ball until well coated and place on cookie sheet about 2 inches apart.
6. Bake at 350F for 12 - 15 minutes.

flour, ginger, baking soda, cinnamon, salt, shortening, white sugar, egg, molasses, separate, white sugar, ginger

Taken from tastykitchen.com/recipes/desserts/jamaican-ginger-snap-cookies/ (may not work)