Ginger Snaps I

3 cups all-purpose flour

1 tablespoon ground ginger

1 teaspoon salt

¾ cup shortening

½ cup white sugar

1 cup molasses

Combine flour, ginger and salt and set aside.

In a large bowl, cream shortening and sugar. Beat in the molasses. Gradually blend in the dry ingredients. Cover and chill for four hours.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.

On floured surface, roll out dough to 1/4 inch thickness. Using a 1-3/4 inch cutter, cut into rounds and place 1 inch apart on cookie sheets.

Bake for 10-12 minutes until lightly colored and firm to the touch. Cool cookies on wire racks.