This recipe was clipped from a newspaper, date unknown. Recipe is typed in full below along with a scanned copy.
THESE KEEP well when stored in tightly covered container.
Homemade Gingersnaps
Three-fourths cup solid shortening
One cup sugar
One-fourth cup light or dark molasses
One egg
Two cups sifted all-purpose flour
Two tsps. baking soda
One tsp. cinnamon
One-half tsp. ground cloves
One-half tsp. ground ginger
One-half tsp. salt
Granulated sugar
In large bowl, cream together shortening and the one cup sugar. Add molasses and egg; beat well. Sift together flour, soda, cinnamon, cloves, ginger and salt; add to first mixture.
Mix well; cover; chill. Form into one-inch balls; roll each in sugar; place on greased cookie sheets about two inches apart.
Bake in preheated 375-degree oven 8 to 10 minutes or until golden brown. Remove to wire rack; cool.–Yields four dozen.