Mom's Gingersnaps

This recipe was handed down to me by my mom, who got it from her mom. It's one of my family's favorite cookies, especially at Christmas time. I find it helpful if you refrigerate the dough for a few hours after you mix it up, as it isn't as sticky to work with.

• Ready In: 30 mins
• Yields: 5 dozen

Ingredients

• 3⁄4 cup  stick margarine or 3⁄4 cup shortening
• 1  cup brown sugar
• 1⁄4 cup molasses
• 1  egg
• 2  teaspoons baking soda
• 1⁄2 teaspoon salt
• 1  teaspoon cinnamon
• 1  teaspoon ground ginger
• 1⁄2 teaspoon ground cloves
• 3  cups  sifted flour

Directions

1. Cream together shortening, brown sugar, molasses and egg until light and fluffy. Sift together dry ingredients; stir into molasses mixture until blended. Form into small balls. Roll in sugar and place 2 inches apart on greased cookie sheet. Remove from pan immediately after baking . Makes about 5 dozen cookies.
2. Oven Temperature: 375 degrees (May vary with oven) Baking time: 10 minutes.