Title: Gingersnaps
Categories: Cookie
Yield: 48 Cookies

1	c	C and H Brown Sugar; packed
3/4	c	Shortening
1		Egg
1/4	c	Molasses
2	c	All-purpose flour
2	ts	Baking soda
1	ts	Ginger
1	ts	Cinnamon
1	ts	Cloves
1/4	ts	Salt
		C and H Granulated Sugar

Cream together sugar and shortening until fluffy. Add egg and molasses; beat well. Combine dry ingredients and add to creamed mixture; mix well. Chill dough, then shape into 1-inch balls and roll in granulated sugar. Place 2 inches apart on greased cookie sheet. Bake in 350 degree oven 12 to 15 minutes. Makes 4 dozen snappy cookies.

Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias

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