Slice & Bake Gingersnap Cookies

Directions

Cut four 14 inch x12 inch pieces of waxed paper or plastic wrap; set aside.

In a bowl, cream shortening and sugar.

Beat in egg and molasses; set aside.

In a bowl, combine dry ingredients.

Gradually stir flour mixture into egg mixture until blended.

Divide dough into four pieces.

Shape each piece into a 8 to 10 inch roll.

Wrap rolls in waxed paper or plastic wrap.

Place in a freezer container with a tight-fitting lid, or wrap airtight in foil.

Label and date. Store in freezer.

Use within 6 months.

To make cookies: Slightly thaw a roll of dough.

Preheat oven to 350℉ (180℃). Cut dough into 1⅓ inch thick slices.

Cut each slice into fourths. Roll each piece into a ball.

Roll each ball in granulated sugar.

Place balls on an ungreased baking sheet about 1½ inches apart.

Bake 8 to 10 minutes until set around edges with cracked tops.

Don’t overbake. Remove cookies from baking sheets and cool on wire racks.