Homemade Slice & Bake Gingersnap Cookies

---------- Recipe via Meal-Master (tm) v8.05

Title: Homemade Slice & Bake Gingersnap Cookies
Categories: Cookies, Mixes
Yield: 4 servings

2 c Vegetable shortening
3 c Sugar
3 Eggs
3/4 c Molasses
6 c Unbleached flour
2 tb Baking soda
1 ts Salt
2 tb Ground ginger
1 tb Ground cinnamon

Recipe by: _Make-A-Mix_ by Eliason, Harward & Westover
Cut four 14" x 12" pieces of waxed paper or plastic wrap. Set aside.

In a bowl, cream shortening and sugar. Beat in eggs and molasses; set
asid=
e. In a bowl, combine flour, baking soda, salt, ginger and cinnamon.
Sti=
r flour mixture into egg and butter mixture; blend well. =

Divide the dough into 4 pieces. Shape each piece into an 8" - 10" roll.
W=
rap rolls in waxed paper. 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. Label with date and
contents.=
Store in freezer. Use within 6 months. =

To prepare cookies: Slightly thaw one roll of gingersnap cookie dough.
Pl=
ace some granulated sugar in a bowl. Preheat oven to 350=B0. Cut the
doug=
h into 1 1/3" thick slices; cut each slice into a ball and roll the balls
i=
n granulated sugar. Arrange balls on ungreased cookie sheets, placing
abo=
ut 1 1/2" apart to allow for spreading. Bake for about 8-10 minutes, or
un=
til set around the edges and cracked on tops. Remove from oven and cool.
=
Makes about 30-36 cookies.

Makes 4 rolls of cookie dough, or enough for up to 12 dozen cookies.

-----