Ginger Snap Recipe

• 1 Egg
• 1 tbsp ground Ginger
• 2 tsp Baking Soda
• 2 cups All-purpose Flour, sifted
• 1 tsp ground Cinnamon
• 1/2 tsp Salt
• 3/4 cup Shortening
• 1 cup White Sugar
• 1/4 cup Dark Molasses
• 1/3 cup Cinnamon Sugar

• First of all, you can preheat the oven to 350 degrees F (175 degrees C).
• Sift the flour, baking soda, ginger, cinnamon, and salt into a mixing bowl. Stir the sifted mixture to blend evenly, and sift one more time into another bowl.
• Take one more bowl and put the shortening in and beat until creamy. Beat in the white sugar slowly. Then beat in the egg and dark molasses and sift 1/3 of the flour mixture into the shortening mixture.
• stir it to blend. Sift in the rest of the flour mixture, and mix together until a soft dough forms. After that, pinch off tiny amounts of dough and roll into 1 inch diameter balls between your hands.
• Now, you can roll each ball in cinnamon sugar, and place them in 2 inches distance on an ungreased baking sheet.
• Bake in the preheated oven until the tops are rounded and slightly cracked, about amost 10 minutes and cool the cookies on a wire rack. Store in an air tight container to keep it fresh.