Ella’s Ginger Snaps

¾ cup shortening (½ butter, ½ Crisco)
1 cup granulated sugar
1 egg
4 Tbsp. molasses
2 cups flour

1 tsp. cinnamon
1 tsp. ginger
2 ½ tsp. baking soda
¼ tsp. salt

Cream shortening, add sugar, then egg and molasses. Sift together dry ingredients and add in small amounts to sugar mixture. Divide dough into quarters. Roll each into a snake about 1 inch in diameter. Wrap in plastic wrap and chill.

Cut dough into 1 inch pieces, roll into ball and roll ball in sugar. Place on ungreased cookie sheet. Using eye dropper, put one drop of water on each cookie. (This will make them crack better.) Or you can use Margaret Ann’s method of just dipping your finger in water and touching the cookie ball.

Bake at 350 degrees until cookie springs back at touch of finger. Store in tightly covered container. (Freeze well.)

Ella’s Ginger Snaps

¾ cup shortening (½ butter, ½ Crisco)
1 cup granulated sugar
1 egg
4 Tbsp. molasses
2 cups flour

1 tsp. cinnamon
1 tsp. ginger
2 ½ tsp. baking soda
¼ tsp. salt

Cream shortening, add sugar, then egg and molasses. Sift together dry ingredients and add in small amounts to sugar mixture. Divide dough into quarters. Roll each into a snake about 1 inch in diameter. Wrap in plastic wrap and chill.

Cut dough into 1 inch pieces, roll into ball and roll ball in sugar. Place on ungreased cookie sheet. Using eye dropper, put one drop of water on each cookie. (This will make them crack better.) Or you can use Margaret Ann’s method of just dipping your finger in water and touching the cookie ball.

Bake at 350 degrees until cookie springs back at touch of finger. Store in tightly covered container. (Freeze well.)