Peppery Gingersnap Cookies

• 2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 12 teaspoon ground cinnamon
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 34 cup Butter Flavor Crisco
• 12 cup white sugar
• 1 large egg
• 12 cup dark molasses
• 3 tablespoons white sugar

1. Preheat oven to 350F.
2. Combine all dry ingredients except for sugar.
3. Cream Crisco and sugar until light and fluffy.
4. Add egg, mix in well.
5. Add molasses, mix in well.
6. Reduce speed to low and incorporate the flour mix.
7. When dough forms, chill about 30-40 minute.
8. Form 1 inch balls and roll in 3T of sugar and place 2 inches apart on a parchment lined cookie sheet.
9. Bake until set, 9-11 minutes.
10. Rotate and turn cookie sheets halfway through cooking time.
11. Crack that appear on the top of the cookie will appear moist.
12. Coll 1 minute on the cookie sheet then remove to a wire rack to cool completely.
13. Store in an airtight container.

flour, ground ginger, baking soda, ground cinnamon, salt, ground black pepper, butter, white sugar, egg, dark molasses, white sugar

Taken from www.food.com/recipe/peppery-gingersnap-cookies-133498 (may not work)