Mom has made these gingersnaps since I was a child.  I can remember many mornings waking up to the smell of these delicious cookies being baked. – Bobby Tuskey

 Ingredients

• 2 cups sugar
• 1 ½ cups Cricso shortening
• 2 eggs
• ½ cup molasses
• 4 cups sifted flour
• 2 tsp sifted ginger
• 2 tsp sifted cloves
• 2 tsp sifted cinnamon
• 2 tsp baking soda

Directions

• Combine sugar and Crisco shortening; mix well.
• Add molasses and eggs; beat well.
• Gradually add remaining dry ingredients to creamed mixture.
• Beat well with electric mixer.
• Roll dough into 1” round balls and roll in sugar; coating entire ball.
• Place balls on greased cookie sheet or un-greased stoneware.
• Cook for 10-12 minutes at 375° on center rack of oven (time may vary with individual ovens).

NOTE: I usually double the ingredients in order to make enough to last through Christmas holiday.