Gingersnaps

Name: Gingersnaps
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: about 2 dozen.
Ingredients: 1/3 cup shortening; 1/2 cup sugar; 1 large egg, room temperature; 2 tablespoons molasses; 1 cup all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground ginger; 1/8 teaspoon salt; Additional sugar

Friends and neighbors look for these old-time cookies on the goody trays I make for them every holiday. They're great for dunking in milk, and they bring back a nostalgic spicy flavor of Christmases past. —Elizabeth Flatt, Kelso, Washington

Ingredients

1/3 cup shortening
1/2 cup sugar
1 large egg, room temperature
2 tablespoons molasses
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/8 teaspoon salt
Additional sugar

Directions

Cream shortening and sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk together the next six ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours.
Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets.
Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.

Freeze option:

Place balls of dough on waxed paper-lined baking sheets and freeze until firm. Remove from the pan and freeze in freezer containers for up to 3 months. To bake, place frozen balls of dough 2 in. apart on lightly greased baking sheets. Bake until edges are lightly browned and tops are set and starting to crack.