Ginger Snaps I Recipe
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon salt
- ¾ cup shortening
- ½ cup white sugar
- 1 cup molasses
step 1: Combine flour, ginger and salt and set aside.
step 2: In a large bowl, cream shortening and sugar. Beat in the molasses. Gradually blend in the dry ingredients. Cover and chill for four hours.
step 3: Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
step 4: 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.
step 5: Bake for 10-12 minutes until lightly colored and firm to the touch. Cool cookies on wire racks.