Bicentennial Gingersnaps - cooking recipe

Ingredients

2 c. sifted flour
1 tsp. ginger
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
3/4 c. shortening
1 c. sugar (granulated)
1 egg
1/4 c. molasses

Preparation

Cream shortening and sugar until light and fluffy.
Beat in egg and molasses.
Sift dry ingredients over creamed mixture and blend well.
Form into small balls and roll in sugar.
Bake at 350\u00b0 for 12 to 15 minutes.
Makes 4 dozen.