Sparkling Gingersnaps

One of the PTA parents brought these cookies to a teacher workshop.   We all had to have the recipe!  Sometimes I make half the recipe; other times I freeze what I don't want to bake for another time.

4 cups flour                                         2 cups sugar

1 T baking soda                                    ½ cup butter

2 t cinnamon                                         1 cup shortening

1 t EACH: salt, ginger,                          ½ cup molasses

            and allspice                              2 eggs

      additional sugar for rolling (about ½ cup)

Combine dry ingredients in left-hand column; set aside.  Beat together ingredients in right-hand column until light and creamy.  Add dry ingredients.  At this point you can refrigerate to make handling easier or not.

            Form into 1-inch balls.  Roll in sugar.  Bake on ungreased cookie sheet for 10-13 minutes at 350 degrees.  Cool slightly before removing from cookie sheet.

                                                                                    Makes 5-7 dozen

*Dough may be frozen for 2-3 weeks.  Defrost in refrigerator for 2-4 hours or until soft enough to handle.  Or cookies may be frozen.  Or make half the recipe.