Here are two recipes from a magazine clipping–no date. Found in a box full of old recipes picked up at a lot sale. Typed as-is.

GRANDMA’S GINGERSNAP LEAVES
Preparation time: 20 min. / Baking time: 12-15 min.

2 1/2 c. sifted all-purpose flour; 2 tsp. ground ginger; 1/4 tsp. ground cloves; 1/4 tsp. salt; 1/3 c. soft shortening; 3/4 c. sugar; 1 egg; 1/2 c. molasses; 2 tsp. baking soda; 1 tbs. hot water; sugar.

Set oven at moderate (350° F.). Sift flour, ginger, cloves, and salt together. Beat shortening, 3/4 cup sugar, egg, and molasses together in medium-sized bowl until light and fluffy. Combine baking soda and water; stir into creamed mixture; mix in sifted dry ingredients. Pinch off small pieces of dough; roll between palms of hands into cylinders; taper one end to a point; dip in sugar to coat; place on greased cooky sheet. Press down carefully with spatula. Make leaf marking with wooden pick. Bake 12 to 15 minutes. Makes about 3 dozen cookies.

HIGHLAND OATMEAL COOKIES
Preparation time: 15 min. / Baking time: 12-15 min.

1 c. sifted all-purose flour; 1/2 tsp. salt; 1/2 tsp. baking soda; 1 c. soft butter or margarine; 1 c. brown sugar, firmly packed; 1/2 c. granulated sugar; 1 egg; 2 tsp. vanilla; 1/4 c. water; 1/2 c. chopped nuts; 1/2 c. raisins; 3 c. rolled oats; pecan halves.

Set oven at moderate (350° F.). Sift flour, salt, and baking soda together. Beat butter or margarine, sugars, egg, and vanilla until light and fluffy. Add sifted dry ingredients alternately with water, blending thoroughly after each addition. Stir in nuts and raisins; add and stir in rolled oats 1 cup at a time; mix well. Drop from tip of teaspoon, about 2 inches apart, onto lightly greased cooky sheets. Press a pecan half into the top of each cooky. Bake 12 to 15 minutes. Transfer to wire racks with spatula; cool. makes about 4 dozen cookies.