Brian’s Ginger Snaps

Ginger Snaps

You will need:
¾ cup Shortening
1 cup Sugar (plus a bit to roll uncooked cookies in)
¼ cup Molasses
1 Egg
2 cups Sifted Flour
2 tsp Baking Soda
1 tsp Cinnamon
½ tsp Ginger
1 tsp Salt

Melt shortening slowly; let cool and add sugar. Add molasses and egg. Beat well.

Mix in dry ingredients.

Chill for 4+ hours (overnight is best).

Remove from refrigerator 1 hour prior to baking.

Roll into 1” balls, and roll them in sugar.

Place on baking sheet approx 3” apart.

Bake 8-10 minutes at 375.

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