Gingersnap Cookies

Gingersnap Cookies

 "This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my  family since 1999."

 Ingredients 
 Original recipe makes 5

dozen 

•  2 cups sifted all-purpose flour 
•  1 tablespoon ground ginger 
•  2 teaspoons baking soda 
•  1 teaspoon ground cinnamon 
•  1/2 teaspoon salt 
•  3/4 cup shortening 
•  1 cup white sugar
•  1 egg 
•  1/4 cup dark molasses 
•  1/3 cup cinnamon sugar

 Directions 

1. Preheat oven to 350 degrees F (175 degrees C). 
2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. 
3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

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