Ginger Snaps II

¾ cup shortening

1 cup white sugar

¼ cup light molasses

1 egg

2 cups all-purpose flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

2 teaspoons baking soda

½ teaspoon salt

Cream together shortening and sugar, add egg and beat until fluffy. Stir in molasses and mix well.

Sift all dry ingredients-twice, then add to molasses mixture and mix well

Using a cookie scoop or spoon scoop out spoonfuls of dough and form into round balls. Roll tops of balls in sugar.

Place the round balls on a cookie sheet, these cookies flatten as they bake.

Bake for exactly 9 minutes in a preheated 350 degree (175 degree C) oven. Remove from baking sheet and cool.