Oatmeal Gingersnaps
Ingredients
1/2 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
1-1/2 cups all-purpose flour
3/4 cup quick-cooking oats
1 tsp. baking soda
1 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. ground cloves
Additional sugar
Directions:
~Preheat oven to 350°.
~In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses.
~Combine the dry ingredients. Gradually add to creamed mixture and mix well. Roll into 1-in. balls. Roll in additional sugar.
~Place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake for 10 minutes or until set (do not overbake). Remove to wire racks to cool.
~Makes about 3-1/2 dozen cookies.