Ginger Snaps
- 1 cup sugar
- 1/2 cup melted butter
- 1/2 cup molasses
- 1 egg
- 2 cups all purpose flour
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix sugar, shortening, egg and molasses well; add sifted dry ingredients.
Chill until firm. Then roll in small balls about the size of a walnut; do not flatten.
Place on a lightly greased cookie sheet and bake at 375 degrees F, 6-8 minutes for soft cookie, 10-12 minutes for hard cookie.