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Ingredients

¾ cup shortening 1 cup white sugar 1 egg ¼ cup molasses 2 cups all-purpose flour 2 teaspoons baking soda ½ teaspoon salt 1 teaspoon ground cinnamon 1 tablespoon ground ginger

Nutrition Info

93.8 calories carbohydrate: 12.7 g cholesterol: 5.2 mg fat: 4.5 g fiber: 0.2 g protein: 0.9 g saturatedFat: 1.1 g servingSize: - sodium: 105.2 mg sugar: 6.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

3 dozen

A thin, spicy gingersnap cookie.