Gingersnaps

Christine and Paul love gingersnaps.  If you like chewy on the inside and crispy on the edge, and like Gingersnaps, this recipe is a winner.  

2 cups flour
1 tablespoon ground ginger
1 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup shortening (Crisco white shortening)
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar (1/3 cup white sugar combined with 1 teaspoon sugar).

Preheat oven to 350 degrees.

Mix the flour, ginger, baking soda, cinnamon and salt in a mixing bowl.  

Place the shortening into a mixing bowl and beat until creamy.  Gradually beat in the white sugar.  Beat in the egg and dark molasses.  Add the flour mixture and mix together until a soft dough forms.  Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

Bake for approximately 10 minutes, tops will be rounded and slightly cracked.  Cool cookies on a wire rack.

Store in an air tight container.