Ginger Snaps

I recently baked our favorite ginger snap cookie and thought I would share the recipe.

This recipe comes from a Lutheran church (my grandma's church actually) cookbook in northern Minnesota. Let me tell you, the ladies there know how to cook and anytime you visit a home they will insist that you stay for a "little lunch" where they lay out sandwiches, jello, and cookies and send you home completely stuffed and not hungry for supper.

But of course you HAVE to eat supper so you do anyway dontcha know.☺

I hope you enjoy them!


GINGER SNAPS

1 1/2 c. shortening (I use butter instead)
2 c. sugar
2 eggs
1/2 c molasses
4 c. flour
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. cloves
2 tsp. ginger
1 tsp. salt

Cream shortening (or butter) and sugar. Beat in eggs. Add molasses and dry ingredients. Roll into 1 inch balls (I used a cookie scoop and didn't roll them and they were fine), roll in sugar and place on baking sheet 2 inches apart. Bake at 350°, approximately 10 minutes. These burn if left a little too long.