2 c. sifted enriched flour
1 1/2 tsp. ginger
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. salt
2/3 c. shortening
1 c. sugar (part brown)
1 egg (unbeaten)
1/4 c. molasses

Measure flour, ginger, soda, cinnamon and salt into sifter. Sift twice. Return to sifter. Cream shortening. Add sugar gradually, creaming after each addition. Beat in egg and molasses; sift dry ingredients over creamed mixture. Blend well. Form dough into balls about 1-inch diameter. Roll top side in granulated sugar. Place 2-inches apart on an ungreased cookie sheet.

Bake in moderate oven, 300°F, for 12 to 15 minutes or until tops are slightly rounded, crackly and lightly browned.

Makes about 4 dozen.