GINGER COOKIES

3/4 cup shortening
1 cup sugar
1 egg
1/4 cup black molasses or
1/4 cup light molasses
2 cups flour
1/4 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 cup sugar (to roll cookies in)

Cream together until light the shortening and 1 cup sugar. Add egg and
molasses and beat well. Sift and mix in the flour, salt, soda, cinnamon,
ginger, and cloves. Chill 1 hour and make 1" balls and roll in second cup of
granulated sugar. Place 2" apart on ungreased cookie sheet. Bake at 375
degrees for 8-10 minutes. Don't overcook! Yield about 4 dozen.
From: Cathleen's Kitchen
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SWEDISH GINGERSNAPS

Source: Bella
150 cookies

1 1/4 cups sugar
scant 1/4 cup corn syrup
good 1/3 cup water
1 cup butter or margarine
1 tbs ground bitter orange peel
1 - 2 tbs ground cinnamon
1/2 tbs ground ginger
2 tsp finely crushed cardamom seeds
2 tsp baking soda
approx 4 cups all-purpose flour
almonds (optional)

Boil sugar, syrup, and water together in a saucepan. Put butter and spices
in a large mixing bowl. Pour in the hot sugar mixture. Stir until butter has
melted. Allow to cool.

Blend baking soda together with most of flour. Quickly mix ingredients to a
smooth dough. Cover and let stand overnight. Roll out a portion of the dough
at a time. Do not press the dough hard, roll it out lightly with a rolling
pin instead. Cut out shapes from the dough with cookie cutters. Round
cookies can be decorated with blanched almond halves.

Place the cookies on cold, greased cookie sheets. Bake at 400 - 430oF for
about 5 - 8 minutes in the center of the oven. Check the cookies
while baking, as they burn EASILY!

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