gingersnaps

How To Make gingersnaps

• 1

  Preheat oven to 350 degrees F
• 2

  In a large mixing bowl with electric mixer - Beat shortening and sugar until light and fluffy
• 3

  Beat in eggs and molasses until blended
• 4

  Beat in 1 cup of flour, salt, baking soda, and spice until well mixed; occasionally scraping the sides of the bowl with rubber spatula
• 5

  With a spoon - Stir in enough of remaining flour to make a stiff dough
• 6

  Shape dough into 1 1/2 inch balls
• 7

  Place them 3-inches apart on lightly greased cookie sheets
• 8

  Lightly grease the bottom of a flat-bottomed drinking glass about 3-inches across
• 9

  Dip greased end into a small bowl of sugar
• 10

  Use glass to flatten cookie balls to a 3-inch diameter while dipping glass each time in sugar
• 11

  Bake cookies at 350 degrees F for 15 or until firm and lightly browned
• 12

  Let stand for 1 minute
• 13

  Remove cookies from the cookie sheets to cool completely
• 14

  Store in airtight containers
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