Ginger Snaps from 7th Grade Home-ec

1 cup sugar
3/4 cup shortening
1 egg
4 Tbsp. molasses or honey
1 tsp. cloves
2 cups flour
2 Tsp. baking soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon

Mix sugar and shortening, cream well. Add egg and molasses. Sift all dry ingredients together. Add to mixture. Roll in palm of your hand to make a walnut sized ball. Roll in sugar. Do not flatten. Bake in a 375 degree oven for 10-12 minutes.


REVISED GINGERSNAP RECIPE

1 cup shortening
1/2 cup oil
2 cups sugar
2 eggs
1/2 cup molasses
2 tsp. cloves
4 cups flour
4 tsp. baking soda
1 tsp. salt
2 tsp. ginger
2 tsp. cinnamon

Mix sugar, shortening and oil; cream well. Add eggs and molasses.  Add spices, salt and baking soda--mix together. Add two cups of the flour and mix just until blended. Roll some dough in the palm of your hand, roll in sugar. Do not flatten. Bake at 375 degrees for 17 minutes if using a medium size ice cream scoop/cookie dough scoop.