Crispy Gingersnaps

This simple recipe helps deliver thin, spicy gingersnap cookies you'll be happy to serve at the holiday cookie exchange.

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3/4 cup shortening

1 cup white sugar

1 egg

1/4 cup molasses

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon ground ginger

Preheat oven to 350 degrees F (175 degrees C).Grease cookie sheets.

In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour,baking soda, salt, ginger and cinnamon.Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls.Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.

Bake for 10 to 12 minutes, until cookies have spread and tops have cracked.Let cool on wire rack.

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