gingersnaps

               Recipe:

               1/2 cup butter

               1/2 cup shortening (butter can be substituted)

               1 1/2 cup sugar

                1/2 cup molasses

                2 eggs, beaten

                4 cups flour

                1/2 tsp salt

                 2 1/4 tsp baking soda

                 2 1/2 tsp ginger

                 1 1/2 tsp cloves

                 1 1/2 tsp cinnamon

                 Additional sugar

                 In a large mixing bowl, cream together butter, shortening and sugar until light colored and fluffy.

                 Beat in molasses and eggs; set aside. In another large bowl, combine flour, salt, baking soda,

                 ginger, cloves and cinnamon. Blend thoroughly with wire whisk. Gradually mix flour mixture into

                 creamed ingredients until dough is blended and smooth. Roll dough into 1 1/2 in, balls.

                 Dip tops in sugar; place 2 1/2 in. apart on greased cookie sheets. Bake at 350 degrees for

                 11 minutes. Do not overbake. Cool on wire rack. Store in tightly covered container to maintain

                  softness. Yields 3 dozen. Enjoy with a cold glass of milk!