Gingersnaps

A family favorite.

Today is the birthday of an old friend.  She is beautiful.  She visited me at school when we were freshmen in college, and the boys were still talking about her when we were seniors.  "Hey Sue, remember that friend of yours?  The tall one with the long, blonde hair?  The one who asked for extra cheese on her steak and cheese?  How's she doing?"  She made a lasting imprint on the brains of dozens of URI coeds in less than 24 hours.  But there is more to her than beauty.  She is fun.  We got into our share trouble growing up.  And what else is great about her is how well she rolls with the punches.  She's moved to three different big cities since we've graduated from college, meeting new people and establishing great relationships at every point.  I think it takes a special kind of person, to move around so independently and make it work everywhere.
She has a blog of her own, hers is all about the things that inspire her, whether it's fashion, eating, travel, or design.  It's a pretty blog, and its web address is www.wherethesidewalkbegins.blogspot.com.  I have asked her a dozen questions since I started my own blog about what the heck I am supposed to do and she has gotten back to me so quickly, regardless of her own busy life.  She listed a few pieces of advice, and the last one was to include this recipe.  Back when we were growing up, I would make these cookies for her from time to time, because she liked them so much.  If I remember right, I made them for her birthday one year.  I was tickled that she remembered them so well and wants the recipe for herself.  This recipe is my grandma's.  We love them.  And happy birthday, dear Sarah!

Gingersnaps
Makes about 30 cookies


3/4C shortening
1C sugar, plus some more for rolling
1 egg
1/4C molasses
2C flour
1T ginger
1t cinnamon
2t baking soda
1/4t salt

1.  Preheat the oven to 350 degrees Fahrenheit.
2.  Beat the shortening with the sugar.  Add the egg and molasses and beat until fully combined.
3.  In a separate bowl, mix the flour, ginger, cinnamon, baking soda and salt.
4.  In batches, incorporate the flour mixture into the shortening mixture.  Mix well.
5.  Take about one tablespoon of dough and form it into a ball.  It should be about an inch big.  Roll the ball in sugar and place on baking sheet, 2 inches apart.
6.  Bake for 10 minutes.