Maritime Gingersnaps - cooking recipe

Ingredients

1/2 cup molasses
1/4 cup shortening
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt

Preparation

Preheat oven to 375\u00b0F.
Combine molasses and shortening in a small pan; heat, stirring constantly, just to boiling over medium heat. Remove immediately from heat and allow to cool.
Meanwhile, measure remaining ingredients into a large bowl. When molasses mixture has cooled, pour over flour mixture and mix well to combine. Chill dough for 10 minutes.
Shape into small (about quarter-sized) balls and arrange 2 inches apart on baking sheets. Flatten with bottom of a drinking glass or with fingers.
Bake until dry and crisp, about 8-10 minutes. Watch carefully as they may easily burn.
When done, place pan on cooling rack and cool cookies on baking sheet for 5 minutes. Remove from baking sheet to cooling rack and cool completely.
Once completely cooled, store in an airtight container.