Debbie Barnett Dineen

If you don’t already have a good recipe for gingersnaps, this is a good one.

This recipe always comes out even when all the new ones you have tried for Christmas cookie-giving have failed! Believe me, I’ve been there.

• 1 c sugar
• 3/4 c shortening or margarine, softened
• 1 egg
• 1/4 c molasses
• 2 c unsifted flour
• 2 t soda
• 1/2 t salt
• 1/2 t cinnamon
• 1/4 t cloves
• 1/4 t ground ginger

Preheat oven to 375°. Cream sugar and shortening. Beat in egg and molasses.

Stir in remaining ingredients until well mixed. If desired, chill dough for easier handling. Shape dough into 1 inch balls. Roll balls in sugar. Place 2 inches apart on greased baking sheets. Bake 9-12 minutes or until edges are set.