Gingersnap Cookies

Christine loves gingersnap cookies so I made these close to the holidays when she came over.  She loved them.  Yes, they are made with shortening (solid white Crisco).  

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar

Preheat oven to 350 degrees.

Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.  Stir the mixture to blend evenly, and sift a second time into another 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.  Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend.  Sift in the remaining 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 a baking sheet lined with parchment paper.

Bake for approximately 10 minutes.  Cool cookies on a wire rack.  Store in an airtight container.

adapted from allrecipes.com