Gingersnaps

There are a few fall recipes that signal that fall is here, and gingersnaps is one of them. You know the feeling, you are enjoying a cool, crisp fall day, taking in all the beautiful colors and scenes and you get the urge to make something. Something fall-ish. The smell of cinnamon and ginger surrounding these gooey cookies will definitely do the trick. Fall is here, and we have gingersnaps to prove it!

Blue Ribbon Gingersnaps

3/4 cup shortening

1 cup packed light brown sugar

1/4 cup molasses

1 large egg

2 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1/2 cup sugar (for dipping)

1. Preheat oven to 375 degrees.

2. Cream shortening, brown sugar, molasses and egg in large bowl. In a 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.

3. 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 3-4 dozen.

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