Crispy Gingersnaps

Ingredients

• 2 teaspoons baking soda 
• 1  eggs 
• 2 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 1 tablespoon ground ginger 
• 0.3 cup blackstrap molasses 
• 0.5 teaspoon salt 
• 0.8 cup shortening 
• 1 cup sugar white

Equipment

• bowl
• baking sheet
• oven
• wire rack

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream the shortening and sugar.
3. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon.
4. Add to the egg mixture and stir until well blended.
5. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
6. Bake for 10 to 12 minutes, until cookies have spread and tops have cracked.
7. Let cool on wire rack.