Refrigerator Gingersnaps

2 cups all-purpose flour

1 ½ teaspoons baking soda

¼ teaspoon salt

1 ½ teaspoons ground ginger

1 ½ teaspoons ground cinnamon

½ cup shortening

½ cup white sugar

½ cup molasses

½ cup wheat bran

Sift together flour, baking soda, salt, ginger and cinnamon. Set aside. Mix together until creamy shortening, sugar, and molasses. To this add flour mixture, then bran. Mix until well blended.

On a large sheet of waxed paper or foil, shape the dough into a roll with a diameter of 2 inches. Wrap the roll securely and refrigerate for several hours or overnight.

Fifteen or twenty minutes before baking time, turn on oven to 375 degrees F (190 degrees C).

Slice chilled dough 1/8 inch thick and place on ungreased cookie sheet. Bake for 10 minutes or until done.