Gingersnaps

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Ingredients:
1 cup sugar
1 egg
Pinch salt
2 tsp. cinnamon
1 tsp. cloves
3/4 cup shortening (butter or Crisco)
1/4 cup molasses
2 tsp. soda
2 tsp. ginger
2 3/4 to 3 cups flour

Preparation:
Cream sugar and shortening together. Add egg and molasses and blend well. Sift flour and spices together. Add flour to sugar mixture and mix well. Shape cookies into small balls the size of a walnut. Dip balls in sugar and place on cookie sheet. Bake at 375° to 400°for 10 minutes.

Note:
Use Crisco if you want crisp cookies or butter if you want chewy cookies.

 

Dennis Braid and I in front of 200 lb. tuna. Dennis is the tackle manufacturer
that I do volunteer work for as a pro-staffer.