Gingersnaps
1/2 cup shortening (I use butter)
2/3 cup molasses
2 cups flour
1 tsp salt
1/2 tsp baking soda
2 tsps Watkins Ginger
1 tsp Watkins Cinnamon
Cream shortening/butter. Heat molasses to boiling; cool slightly and pour over shortening/butter, mixing well. Stir dry ingredients together; mix in to first mixture. Chill 1 hour or more. Roll out dough to 1/4' thick on a lightly floured board. Cut with your favorite cookie cutters. Bake at 375 degrees for 5-7 minutes or until delicately brown.
Note: The crispness of the cookies will depend largely on how thin the dough is rolled and how evenly the baking is done.
This recipe can be used to make Gingerbread men!
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