Crackle-Top Gingersnaps - cooking recipe

Ingredients

1 c. sugar
3/4 c. oleo
1/4 c. molasses
1 egg
1 Tbsp. ginger
1/2 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
2 c. flour

Preparation

Cream oleo and sugar; beat egg and molasses.
Add to cream mixture.
Chill one hour.
Roll into 1 inch balls and dip in granulated sugar to coat.
Space 2 inches apart on ungreased baking sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
When done the cookies will look fluffy and light.
Tops will fall and be crinkly when the air hits them.
Do not overbake.