---------- 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°.  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.
 
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