3/4 c. shortening (lard is best)
1 c. brown sugar, packed
1 egg, beaten
4 tbsp. molasses
2 1/4 c. all-purpose flour
1/4 tsp. salt
2 tsp. baking soda
1 heaping tsp. cinnamon
1 tsp. ginger

Cream shortening. Add sugar very gradually. Blend in beaten egg and molasses. Sift flour once before measuring. Sift all dry ingredients together. If dough is too soft to handle, set in refrigerator for a few minutes, then form dough into balls the size of large walnuts and dip in granulated sugar. Press the cookies down to make then round before baking. Bake in a 375°F for 10 to 12 minutes.

Submitted by: Anna Thornton