Gingersnaps - cooking recipe

Ingredients

3/4 c. shortening
1 c. brown sugar
1/4 c. light molasses
1 beaten egg
2 1/2 c. flour
1 tsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
2 tsp. baking soda
1/4 tsp. salt
25 blanched almonds

Preparation

Cream the shortening and sugar; add molasses and egg.
Blend well.
Sift all dry ingredients together; add to creamed mixture. Mix well.
Roll into 1 1/2-inch balls.
Place 2 1/2 inches apart on greased cookie sheet.
Flatten slightly.
Press almond into each.
Bake at 350\u00b0 for 12 to 15 minutes.