Blackberry Mountain
 
I love gingersnaps and gingerbread cookies and I nearly bought my regular $2 bag at the store but then I thought, "Couldn't I make these myself?"  Some friends came over for dinner so I decided to try them out on them.  Luckily, they turned out pretty good and no complaints were made.  They are quick and easy...try the recipe on your family over the holidays..they won't mind :)!


3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all purpose flour
1 TBSP ground ginger
1 tsp ground cinnamon
2 tsp. baking soda
1/2 tsp. salt (or a little less)
1/2 cup white sugar (for decoration)


Preheat oven to 350 degrees.  In a medium bowl, cream together the shortening and 1 cup white sugar.  Beat in the egg and molasses until blended.  Combine the flour, ginger, cinnamon, baking soda, and salt; stir into the molasses mixture to form a dough.  Roll dough into 1 inch balls and roll the balls in remaining sugar.  Place cookies 2 inches apart on ungreased baking sheet.  Bake for 8 to 10 minutes in the preheated oven.  Allow o cool (though they are quite tasty warm).