Gingersnaps

I love these gingersnaps hot and gooey fresh from the oven. My friend with milk allergies loves these too, since they're totally milk free.

Click here for printable recipe. 

The ingredients:
3/4 cup shortening (Crisco)
1/2 cup molasses
3/4 cup sugar
1 egg
2-1/4 cups flour
1-1/2 tsp. baking soda
1 tsp. cinnamon
1/8 tsp. ground cloves
1/4 tsp. salt
1/2 tsp. ginger
~1/4 cup granulated sugar (for rolling dough balls in before baking)

Directions:  
Cream together shortening and sugar until light and fluffy. Add molasses and egg; mix well. Sift in flour, baking soda, salt, and spices. Mix well. Place in freezer 1 hour or chill in refrigerator 2 hours (we skip this step). Form into approximately 1-inch balls; roll in granulated sugar. Bake on greased baking sheets in 375° oven for 6-7 minutes or until they look slightly UNDER done. This will yield a softer, chewier cookie. If you like your cookies crisper then bake for 10 minutes or until golden brown. Yields about 4 dozen.

Enjoy!