*  Exported from  MasterCook  *
 
                      Slice & Bake Gingersnap Cookies
 
 Recipe By     : Make-a-Mix Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies                          Frozen
                 Gifts                            Kids
                 Make Ahead
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          shortening
    3      cups          sugar
    3                    eggs
      3/4  cup           molasses
    6      cups          flour
    2      tablespoons   baking soda
    1      teaspoon      salt
    2      tablespoons   ground ginger
    1      tablespoon    ground cinnamon
 
 Cut four 14"x12 pieces of waxed paper or plastic wrap; set aside. In a bowl,
 cream shortening and sugar. Beat in egg and molasses; set aside. In a bowl,
 combine dry ingredients. Gradually stir flour mixture into egg mixture until
 blended.
 Divide dough into four pieces. Shape each piece into a 8 to 10 inch roll. Wrap
 rolls in waxed paper or plastic wrap. Place in a freezer container with a
 tight-fitting lid, or wrap airtight in foil. Label and date. Store in freezer.
 Use within 6 months.
 
 To make cookies: 
 Slightly thaw a roll of dough. Preheat oven to 350F. Cut dough into 1 1/3 inch
 thick slices. Cut each slice into fourths. Roll each piece into a ball. Roll
 each ball in granulated sugar. Place balls on an ungreased baking sheet about
 1 1/2 inches apart. Bake 8 to 10 minutes until set around edges with cracked
 tops. Don't overbake. Remove cookies from baking sheets and cool on wire
 racks.
 
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