Ginger Snaps

My favorite autumn cookie.  They just taste SO good! 

1 ½ cups shortening

2 cups sugar

2 eggs

½ cup molasses

4 cups flour

2 t. ginger

4 t. baking soda

2 t. cinnamon

1 t. salt

Cream shortening and sugar; add eggs and molasses and mix well.  Add remaining ingredients and mix well.  Form into walnut size balls and roll in sugar.  Place on baking tray and flatten slightly.  Bake at 350° for 8-10 minutes, until cookies begin to crack and are lightly brown.  Makes 5 dozen.  From Crystal.

I have doubled this recipe for you!  The original recipe never made quite enough.