GINGERSNAPS

2 C. flour

1 Tbs ginger

1 tsp cinnamon

1/2 tsp salt

2 tsp baking soda

3/4 C. shortening

1 C. sugar + extra sugar

1 egg

1/4 C. dark Karo syrup

Mix first five ingredients together. In separate bowl cream shortening and sugar together then add the egg and dark Karo syrup and mix well. Gradually add flour mixture to creamed mixture and mix well. Roll dough into 1" balls then roll in sugar. Bake at 350 degrees 11-13 minutes.

I received this recipe from my mother-in-law who has been using it for a really long, long time! Bake on the shorter side of the time for irresitably soft cookies or the longer side for crunchy cookies. TIP: Use a melon baller for perfectly uniform cookies. People will acuse you of buying them from the bakery!