Marjorie Johnson’s Gingersnaps

Over the years, John has done a lot of fun things, besides baking, with Blue Ribbon Baker, Marjorie Johnson.  Today she’s back for a final time to bake her famous Gingersnaps.

¾ cup shortening (Crisco)
1 cup packed light brown sugar
¼ cup molasses
1 large egg
2 cups all-purpose flour
2 tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
½ cup sugar (for dipping)

Preheat oven to 375 degrees.

Cream Crisco, brown sugar, molasses and egg in large bowl.  In separate bowl sift flour, baking soda, salt and spices.  Gradually add the dry ingredients to the creamed mixture, blending until mixed.  Dough can be chilled for easy handling.

Shape the dough into balls the size of whole walnuts.  Roll balls in sugar, place on baking sheet.  Bake 8-9 minutes at 375 degrees.  Cool on sheet one minute before transferring to rack.

Makes 4 dozen.