Gingersnaps

[Grampa & Gramma]

3/4 Cup shortening
1 Cup brown sugar
1 egg, unbeaten
1/4 Cup molasses
2 Cups flour
1/4 teaspoon salt
2 teaspoon baking soda
1 teaspoon each ginger, cinnamon and ground cloves

Combine shortening, sugar and egg and beat untill fluffy.
Add molasses and beat well.
Mix in dry ingredients.
Chill dough very well.

Shape into 1 inch balls and roll in granulated sugar.
Place 2 inches apart on greased baking sheet.
Bake at 350 degrees F for 12-15 minutes.

We double this recipie because they are good and go fast, especially while warm!

[Grampa & Gramma]

We have taken a leaf out of Trader Joe's book and are making ginger snaps with real ginger bits. We returned from OZ last time with a kilo of ginger bits in suryp, but now use candied ginger cut up into 1/8-1/4 inch bits. The cookie recipie is Russ's mother's, one she used and now we use every Christmas and numerous times through the year. They are best eaten while warm but do well once dipped in your coffee! A few seconds in the microwave will do, as well.

3/4 Cup Shortning (we use Crisco, just like she did!)
2 Cups Flour
1 Cup brown sugar
1 egg, beaten
1/4 Cup molasses
1/4 teaspoon salt
2 teaspoons soda
1 teaspoon each ginger, cinnamon and cloves

Combine shortning, sugar and egg, beat until fluffy,
Add molasses and beat well.
Add dry ingredients and 1/2 - 2/3 cup ginger bits.
Chill dough very well.
Shape into 1" balls and roll in granulated sugar.
Place 2" apart on a greased backing sheet.
Bake at 350 F 10-12 minutes