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Ingredients

3 cups all-purpose flour 1 tablespoon ground ginger 1 teaspoon salt ¾ cup shortening ½ cup white sugar 1 cup molasses

Nutrition Info

226.7 calories carbohydrate: 35.3 g cholesterol: : - fat: 8.8 g fiber: 0.6 g protein: 2.2 g saturatedFat: 2.2 g servingSize: - sodium: 136.4 mg sugar: 15.7 g transFat: : - unsaturatedFat: : -

Combine flour, ginger and salt and set aside.
In a large bowl, cream shortening and sugar. Beat in the molasses. Gradually blend in the dry ingredients. Cover and chill for four hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
On floured surface, roll out dough to 1/4 inch thickness. Using a 1-3/4 inch cutter, cut into rounds and place 1 inch apart on cookie sheets.
Bake for 10-12 minutes until lightly colored and firm to the touch. Cool cookies on wire racks.

3 - 4 dozen

Rolled ginger snaps.