Granny Ann's Cookie Section
Gingersnap Cookies
Betty Banta (1973)

3/4 cup soft shortening
1 cup brown sugar, packed
1 egg, unbeaten
1/4 cup molasses
2 cups all-purpose flour, sifted
1/4 teaspoon salt
2 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves

Combine shortening, sugar and egg in a mixing bowl. Beat until fluffy then ADD molasses and beat well.

Sift dry ingredients together and ADD to creamed mixture and mix well.

Chill dough thoroughly in refrigerator about 2 hours.

Remove from refrigerator and shape into 1 inch balls and roll in granulated sugar. Place about 2 inches apart on a greased cookie sheet.

Bake 350 degrees for 12-15 minutes
(Makes 4 dozen cookies)

Granny Ann

TIP: Need buttermilk?

How to make buttermilk
when you don't use buttermilk in your baking or cooking.

USE 1 Tablespoon of lemon juice or vinegar plus sweet milk to make 1 cup. (Let stand 5 minutes before using)