Gingersnaps - cooking recipe

Ingredients

2 eggs
1 1/2 c. Crisco
1 c. white sugar
1 c. brown sugar
1/2 c. molasses
4 c. plain flour
4 tsp. soda
1/2 tsp. ginger
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. salt

Preparation

Melt and cool the Crisco shortening.
Add the sugars, eggs and molasses.
Sift together the dry ingredients and add slowly.
Let cool in refrigerator.
Form into small balls.
Roll in white sugar.
Press down with small flat-bottomed glass dipped in sugar. Bake at 325\u00b0 for about 6 minutes.
(You will have round cookies as if cut with a cookie cutter.)