Alma Sink'S Gingersnaps - cooking recipe

Ingredients

1 1/2 c. butter flavor Crisco
2 c. sugar
2 large eggs (at room temperature)
1/2 c. molasses
4 c. all-purpose flour
1 tsp. salt
2 tsp. baking soda
2 tsp. ground ginger
2 tsp. ground cinnamon
2 tsp. ground cloves
sugar

Preparation

Heat oven to 350\u00b0.
In a large bowl with mixer, beat Crisco and sugar until light and fluffy.
Beat in eggs and molasses until blended.
Beat in 1 cup flour, salt, soda and spices until well mixed, occasionally scraping bowl with rubber spatula.
Stir in enough of the remaining flour to make a stiff dough.
Shape dough into 1 1/2-inch balls.
Place 3 inches apart on lightly greased cookie sheet.
Lightly grease the bottom of a flat-bottomed 3-inch glass.
Dip glass in a small bowl of sugar.
Use glass to flatten the cookies, dipping each time in the sugar.
Bake cookies for 15 minutes, until light brown.
Let stand for 1 minute.
Remove to wire racks.
Cool completely.
Store in airtight containers.