GINGERSNAPS 
1 1/2 c. shortening
2 c. sugar
2 eggs
1/2 c. King Molasses
4 c. sifted flour
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. ground cloves
2 tsp. ginger

Cream shortening and sugar. Beat in eggs. Add molasses and sifted dry ingredients. Roll in 1 inch balls and dip in sugar. Place 2 inches apart on ungreased baking sheet.

Bake at 375 degrees for 15 to 18 minutes. Remove from cookie sheet after coming out of oven onto cooling rack.

 

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