Ginger Snaps
4 cups
flour
3 tsp.
baking soda
2 tsp.
cinnamon
2 tsp.
ginger
3/4 cup
shortening
3/4 cup
butter
2 cup
sugar
2 egg
1/2 cup
dark molasses
Combine
dry ingredients, set aside. Beat
shortening, butter, sugar, and molasses until creamy. Beat in eggs.
Gradually add in dry ingredients.
Chill dough for several hours.
Roll 1 tablespoon of dough into a ball and then in granulated
sugar. Place on cookie sheet. Bake @ 325 degrees for 12 - 15 minutes. Be careful not to over bake. Cookies should be chewy.
Cool on
wire racks.
