Grandma’s Ginger Snap Cookies

Ingredients

3/4 cup Shorting - *not butter*

1 cup Sugar

1/4 cup Molasses

1 Egg

2 cups Flour

1/4 teaspoon Salt

1 1/2 teaspoon Baking Soda

1 teaspoon Ginger

1 teaspoon Cinnamon

1 scant teaspoon Cloves

Directions

Cream the shortening. Add sugar, molasses, and egg. Beat well. Sift dry ingredients and stir in. Mix well. Chill dough (I’ve skipped this step a few times, it’s not necessary if you don’t have the time). Roll dough into small balls. Dip tops in sugar. Bake on lightly greased pan for 12-15 minutes at 350°.

Notes

Tips: do not over bake - just until tops start to crack.

For shortening, Grandma uses part bacon grease - hardened 1/4 cup.