GINGER SNAP COOKIES

Steps:

• 1. Cream shortening and sugar until light and fluffy. Add egg and molasses, beat until well mixed.
• 2. Combine flour, ginger, baking soda, salt and cinnamon, mix well. Add about 1/4 of the dry ingredients at a time, mixing until smooth after each addition.
• 3. Shape dough into 1 inch balls and roll in sugar. Place on ungreased cookie sheet and flatten slightly with bottom of a glass dipped in sugar. Bake at 350 for about 12 minutes. Overcooking will result in unpleasant taste.