Jan 1, 2010

Ginger Snaps

These are a Clark family classic. My family has made them for as long as I can remember. Crisp on the outside and soft on the inside.

3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
1/4 teaspoon salt
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger

Cream shortening and sugar. Add molasses and egg; beat well. Add dry ingredients and mix until combined. Form dough into balls, roll each ball in granulated sugar, and place on a lightly greased cookie sheet. Bake at 375 degrees for about 10 minutes.