Saint Matthew'S Gingersnaps - cooking recipe

Ingredients

3/4 c. butter
1 c. sugar
1/4 c. light molasses
1 beaten egg
2 c. flour
1/4 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger

Preparation

Cream shortening and sugar; add molasses and egg and beat well.
Add sifted dry ingredients; mix well.
Roll into small balls.
Dip in sugar.
Place 2-inches apart on greased cookie sheet.
Bake in moderate (375\u00b0) oven for 15 minutes.
Makes 48 cookies.
Do not overbake.
Take out when still soft.
Place on board until cool.