Gingersnaps


3/4 cup vegetable shortening
1 cup sugar, plus extra to roll the cookies in
1 egg
1/4 cup molasses
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 tablespoon powdered ginger
1 tsp cinnamon

Preheat the oven to 350 degrees F. 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. Beat until smooth and blended.

Gather up bits of dough and roll them between palms of your hands into 1 inch balls. Roll balls in sugar to coat and place 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes, until cookies have spread and tops have cracked. Remove from sheets and cool on racks.