Crunchy Ginger Snaps

[Insert witty introduction]
  • 3/4 cup shortening
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/3 cup raw sugar (optional) 
  1. Preheat oven to 350 degrees F (175 degrees C).  Cover cookie sheet with parchment paper.
  2. In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses
  3. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Form dough into 1 inch balls. Roll each ball in raw sugar and place on cookie sheet, about 2 inches apart.
  4. Bake for 11 to 13 minutes, until cookies have spread and tops have cracked. Let cool on wire rack. 

Yields 3 dozen cookies.


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