Grandma (Ellen) Deveraux's Gingersnap Recipe

Recipe as told by Wendy, Dave's wife. 

4.5-5 c flour 1 c sugar

1 c shortening ( don’t use butter)

1 egg

2 T vinegar

1/2 t salt

1 c molasses

2 t ginger

1 t cinnamon

1 t cloves

1.5 t baking soda

Preheat oven to 375* degrees. Cream shortening and sugar. Add egg, vinegar and molasses. Beat well. Sift together flour ( I start with 4.5 cups), salt, soda and spices. Mix into creamed mixture. Wrap dough in plastic wrap and chill for at least one hour.

Flour board and roll dough to 1/8” thick and cut with cookie cutter. Re-roll dough until all is used. Transfer to baking sheets. Sprinkle with sugar. Bake for approximately 10 minutes. This will vary depending on how thick the dough is and the size of the cookie.

Cool on pans for a couple of minutes then transfer to cooling racks.

Grandma’s original recipe said you could use bacon grease if you don’t have shortening. It also said that you could use Karo Syrup or honey for the molasses. . I’ve never tried either of these.