1 c. sugar
3/4 c. shortening (lard)
4 tbsp. molasses or sorghum
1 egg
1 1/2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/4 tsp. salt

Mix all ingredients above until creamy and well blended. Let stand 20 minutes. Add 2 cups unsifted flour and mix well. (Hand mixing is recommended.) Roll into balls the size of a hickory nut (1 inch ball). Coat with granulated sugar. Bake in medium oven on lightly greased cookie sheet 350 degrees for 10 minutes. Cool on rack and store in stone jar. Yield: 3-4 dozen.