Grandma Moog's Gingersnap Cookies
from: Penzey's Spices

Ingredients
  * 2 Cups flour
  * 2 tsp. baking soda
  * 1/4 tsp. salt
  * 3/4 Cup butter (or vegetable shortening)
  * 1 Cup sugar
  * 1 large egg
  * 1/4 Cup molasses
  * 1 tsp. GINGER, powdered
  * 1 tsp. CINNAMON, powdered
  * 1/2 tsp. CLOVES, powdered
  * 1/3 Cup granulated sugar (to roll dough in)

Directions
  - Sift flour, baking soda and salt together, set aside. 
  - In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg, molasses, GINGER, CINNAMON, and CLOVES. 
  - Add the flour mixture in two parts, blending well. 
  - Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours. Preheat oven to 350°. 
  - Shape dough into 1 1/2-inch balls. Roll the balls thoroughly in sugar, place on ungreased cookie trays. 
  - The cookies spread out during baking, so don’t crowd them. Bake 15 minutes.
  -  Cool for a minute, then remove from cookie sheets. Store in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies.

Prep. time: 10 minutes plus chilling;
Baking time: 30 minutes total (2 sheets at a time for 15 minutes each)
Yield: 50-60 cookies


Nutritional Information
Servings 30; Serving Size 2 cookies (28g); Calories 130; Calories from fat 50; Total fat 5g; Cholesterol 5mg; Sodium 105mg; Carbohydrate 19g; Dietary Fiber 0g; Sugars 12g; Protein 1g.