3/4 c. shortening
1 egg
2 c. all-purpose flour
2 tsp. baking soda
1 tbsp. ground ginger
1 c. sugar
1/4 c. molasses
1/4 tsp. salt
1 tsp. ground cinnamon
Sugar

Beat shortening in a large bowl, at medium speed, with an electric mixer; gradually add 1 cup sugar, beating well. Add eggs and molasses; then mix thoroughly. Combine flour and soda, salt, ginger and cinnamon. Add mixture 1/4 at a time to creamed mixture, mixing after each addition. Shape dough into 3/4 inch balls and roll in sugar. Place on ungreased cookie sheets and bake at 350 degrees for 8 minutes. (Tops will crack.) Remove to wire racks to cool. Yields: 8 dozen.

NOTE: To make larger gingersnaps, shape dough into 1 inch balls and bake 10 minutes. Yields: 4 dozen.