Gingersnaps

Gingersnap cookies. Given to me by Peg (Miriam) Raver tucked in her "Rumford Complete Cookbook: Revised," which was originally published in 1908, and this edition was published in 1940. Unsure how many a batch makes right now.

• Ready In: 22 mins
• Serves: 1

Ingredients

• 3⁄4 cup shortening
• 1  cup brown sugar, packed
• 1  egg
• 1⁄4 cup molasses
• 2 1⁄4 cups flour
• 2  teaspoons baking soda
• 1⁄2 teaspoon pumpkin pie spice
• 1⁄4 teaspoon salt
•  granulated white sugar, for rolling dough

Directions

1. Preheat oven to 375 degrees F.
2. Mix shortening, brown sugar, egg and molasses until combined.
3. Blend in flour, baking soda, spice, and salt.
4. Shape rounded teaspoons of dough into balls and roll in white sugar.
5. Place on ungreased baking sheet and flatten slightly if desired.
6. Bake 10-12 minutes or until just set.
7. Remove from pans immediately.