Ginger Snaps I Recipe
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon salt
- 3/4 cup shortening
- 1/2 cup white sugar
- 1 cup molasses
- 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.
