GINGER SNAPS

3/4 C.   shortening

1/2 C.   sugar

1  egg (beaten)

1 C.   molasses

1T.   vinegar

2 T.  water

4 1/2 C.   flour

1 T.   baking soda

1T. ginger

Cream shortening and sugar.   Add egg, molasses, vinegar and cold water.   Add dry ingredients to mixture only putting in 1/2 flour, then knead in the rest of the flour.  Roll into balls the size of walnuts and place 3 inches apart on an ungreased cookie sheet.   Bake in preheated oven 375 degrees for 10 to 12 min.

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