Gingersnaps - cooking recipe

Ingredients

3/4 c. Crisco
1 egg, beaten
2 c. sifted flour
1/2 tsp. salt
1/2 tsp. allspice
1 c. sugar
1/4 c. sorghum
2 tsp. soda
1 Tbsp. ginger
1 tsp. cinnamon

Preparation

Cream Crisco and sugar; add egg and sorghum; beat until fluffy.
Add dry ingredients; blend very well.
Shape into small balls (about a teaspoon of dough).
Place 2 inches apart on greased cookie sheet.
Bake at 350\u00b0 for 10 to 15 minutes.
Place on rack to cool.