| 1 | Recipe by: _make-a-mix_ by eliason, harward & westover cut four 14" x 12" pieces of waxed paper or plastic wrap. |
| 2 | Set aside. |
| 3 | In a bowl, cream shortening and sugar. |
| 4 | Beat in eggs and molasses; set asid= e. |
| 5 | In a bowl, combine flour, baking soda, salt, ginger and cinnamon. |
| 6 | Sti= r flour mixture into egg and butter mixture; blend well. |
| 7 | = divide the dough into 4 pieces. |
| 8 | Shape each piece into an 8" - 10" roll. |
| 9 | W= rap rolls in waxed paper. |
| 10 | Place the rolls in a rectangular freezer contain= er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap = well in a piece of heavy duty aluminum foil. |
| 11 | Label with date and contents.= store in freezer. |
| 12 | Use within 6 months. |
| 13 | = to prepare cookies: slightly thaw one roll of gingersnap cookie dough. |
| 14 | Pl= ace some granulated sugar in a bowl. |
| 15 | Preheat oven to 350=b0. |
| 16 | Cut the doug= h into 1 1/3" thick slices; cut each slice into a ball and roll the balls i= n granulated sugar. |
| 17 | Arrange balls on ungreased cookie sheets, placing abo= ut 1 ? apart to allow for spreading. |
| 18 | Bake for about 8-10 minutes, or un= til set around the edges and cracked on tops. |
| 19 | Remove from oven and cool. |
| 20 | = makes about 30-36 cookies. |
| 21 | Makes 4 rolls of cookie dough, or enough for up to 12 dozen cookies. |
