Gingersnaps

I'm not sure where we originally picked up our gingersnap recipe. It's been in my family for as long as I can remember. They are nice and soft ... not rock hard like the packaged ones you buy in the stores. Our gingersnaps always seem to be a hit whenever we share the cookies and I'm often asked for the recipe. They are so delicious, warm and soft, right out of the oven. Of course the kids love the cookie dough as well, and I like to freeze the cookies then dunk them in milk. Here's the recipe:

1 1/2 cup shortening
2 cups sugar
1/2 cup molasses
2 eggs
4 cups flour
4 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1 tsp salt

Cream the shortening and sugar together. Add molasses and eggs and mix until blended. Combine the dry ingredients, then add them to the bowl and mix. Form dough into small balls and roll in cinnamon sugar. Bake at 350 for 8-12 minutes.

Of course ... we always DOUBLE the batch. Eat them as soon as possible, or freeze them. You can keep the dough in the fridge for about a week and pull it out for fresh out of the oven cookies over the next few days too.