Gingersnaps

 Every Halloween weekend when my daughters were young, we would go to a huge Halloween parade

in a town about an hour away. We would visit a friend who lived in the town and we all brought beef stew

in crock pots. Every year I made these cookies!

Now they are little Joey's favorite and when asked what type of cookies he likes the best

he always answers

Gingersnaps!!

this is straight out of the Fanny Farmer baking book my mother gave me.

3/4 cup vegetable oil

1 cup sugar, plus extra to roll the cookies in

1 egg

1/4 cup molasses

2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon ginger

1 teaspoon cinnamon

Pre-heat the oven to 350 degrees.

Beat together the shortening and 1 cup of sugar. Add the egg and beat until light and fluffy, then add the molasses. Stir and toss together the flour, baking soda, salt, ginger, and cinnaon, and add to the first mixture, beating until smooth and blended.

Gather up bits of dough and roll them between the palms of your hands into 1 inch balls, then roll each ball in sugar. Place about 2 inches apart on the prepared cookie sheets and bake for 10 - 12 minutes, until the cookies have spread and the tops have cracked. Remove from the cookie sheeets and cool on a wire rack.

Just look at all that yummy-ness!