Saturday, August 18, 2012

Ginger Snaps, Darlene Purser Bair

3/4 cup shortening
1 cup sugar
1/4 cup light molasses
1 egg
2 cups flour
1/4 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger

Cream shortening and sugar, add molasses and eggs, beat well. Add sifted dry ingredients, mix well. Roll into small balls and in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375` for 8-10 minutes. Makes 4 dozen.


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