Gingersnaps

2 c. flour

1 Tbsp. ground ginger

2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

3/4 shortening

1 c. white sugar

1 egg

1/4 c. dark molasses

1/3 c. cinnamon sugar

1. Preheat oven to 350 degrees.

2. Mix flour, ginger, baking soda, cinnamon, and salt into a mixing 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. Mix dry mixture into the shortening mixture; stir to thoroughly blend. Roll balls in cinnamon sugar, and place 2" 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.