Gingersnaps

INGREDIENTS
3/4 C. Butter-flavored shortening
1 C. Baker's sugar, plus extra to roll the cookies in
1 Egg
1/4 C. Molasses
2 C. Flour
2 tsp. Baking soda
1/2 tsp. Salt
1 TB. Ground ginger
1 tsp. cinnamon

INSTRUCTIONS
Preheat the oven to 350F and grease some cookie sheets (or use parchment
paper to line the cookie sheets).  Beat together the shortening and 1
cup of the sugar.  Add the egg, and beat until light and fluffy, then
add the molasses.  Stir and toss together the flour, baking soda, salt,
ginger, and cinnamon and add to the first mixture, beating until smooth
and blended.  Gather up bits of the dough and roll them between the
palms of your hands into 1-inch balls, then roll each ball in sugar.
Place about 2 inches apart on the prepared cookie sheets and bake for
10-12 minutes, until the cookies have spread and the tops have cracked.
Remove from the sheets and cool on a rack.  Mmmmm...enjoy with a cold
glass of milk!