With molasses and seasoned sugar.
Ginger-sugar is just a 4:1 mixture of sugar and ginger, heated slightly. Feel free to just use 1/4 tsp. ground ginger.
From the box of L.R. from Winston-Salem, North Carolina.
Gingersnaps
3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
3 cups sifted all-purpose flour
1/4 tsp. salt
2 tsp. soda
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ginger-sugar
Cream shortening and sugar together. Add molasses and egg; beat well. Add sifted dry ingredients; mix thoroughly.
Roll into small balls and dip into sugar or leave plain. Place 2 inches apart on greased cookie sheet.
Bake at 375 degrees for 10-12 minutes. Makes 5-6 dozen.
Julie Stafford