Ginger Snaps



1 cup sugar

3/4 cup shortening

1/4 cup molasses

1 egg



2 cups flour

2 t. baking soda

2 t. cinnamon

1 t. ground cloves

3/4 t. salt

1 t. ground ginger


Beat ingredients well, then add dry ingredients and mix well. Chill dough, roll into balls and drop into sugar. Bake at 350 degrees on ungreased cookie sheet until they start cracking, If softness is desired, bake a little longer if crispy cookies are preferred.




Contact Tim Kemp by email.