Yield: about 6 dozen
A fabulous recipe for old-fashioned gingersnaps that our testers rated topnotch!
Preheat the oven to 350 degrees F. Grease two baking sheets.
In a mixing bowl, cream together the shortening and sugar. Add the molasses and egg and beat until smooth. Sift together the flour, soda, salt, and spices. Add to the creamed mixture and blend well. Drop by the teaspoonful onto the baking sheets, keeping the cookies 2 inches apart.
Bake for 10 to 15 minutes. Allow to rest on the baking sheets for 5 minutes before removing to wire racks to cool completely.
In this issue: Summer Off the Beaten Path
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