This recipe is from the Better Homes and Gardens cookbook. At Christmastime I like to dip half of each cooled gingersnap in melted white chocolate and let harden.
2 1/4 c flour
1 c packed brown sugar
3/4 c shortening OR cooking oil
1/4 c molasses
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 c sugar
In a mixing bowl combine about half the flour, the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with an electric mixer on med to high speed til thoroughly combined. Beat in remaining flour.
Shape dough into 1" balls. Roll in sugar. Place 2" apart on an ungreased cookie sheet. Bake in a 375 degree oven for 8-10 min or til set and tops are crackled. Cool cookies on wire rack. Makes about 4 dozen.
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