Gingersnaps

I made these for my cookie exchange this year -

Gingersnaps
3/4 C. Crisco
1 C. white sugar
1 egg
1/4 C. molasses
2 C. flour
1 tsp. ginger
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

extra white sugar for rolling

Cream Crisco and sugar together.  Add egg and molasses and mix well.  Add the dry ingredients and mix together.  Form 1 teaspoon dough into small ball by rolling in hands.  Then, roll in white sugar to cover entire surface.  Bake at 350 degrees for 12 minutes or until tops are slightly rounded, crackly and lightly brown.  **I have a gas oven and found that I needed to bake them at 300 degrees for 9 minutes.

These pics are when I was making them for my cookie exchange and I had tripled the above recipe.  It all fit in my KitchenAid - barely!!!

The dough --

Rolled in balls on the cookie sheet --

Rolled in sugar then put in the oven --

Yum!!!

I saw this recipe on my Yahoo Christmas group and it was sent in by Margaret who said it was her grandmother's recipe.  They are a crispy cookie -- Mr. Cardigan would put some in a sandwich bag to take to lunch and put a half piece of bread with it to soften it.  You can add that to your storage container, too, if it gets to the point they need a little softening.  I like mine crispy though -- that is what a Gingersnap is, isn't it???

I guess this is boring Lucy!!!

I am linking to Schue Love's Christmas Recipe Linky Party.  Check out all the great recipes by clicking here.