Maritime Gingersnaps

Ingredients

• 1/2 cup molasses
• 1/4 cup shortening
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 1/4 teaspoon salt

Directions

1. 1

   Preheat oven to 375°F.

2. 2

   Combine molasses and shortening in a small pan; heat, stirring constantly, just to boiling over medium heat. Remove immediately from heat and allow to cool.

3. 3

   Meanwhile, measure remaining ingredients into a large bowl. When molasses mixture has cooled, pour over flour mixture and mix well to combine. Chill dough for 10 minutes.

4. 4

   Shape into small (about quarter-sized) balls and arrange 2 inches apart on baking sheets. Flatten with bottom of a drinking glass or with fingers.

5. 5

   Bake until dry and crisp, about 8-10 minutes. Watch carefully as they may easily burn.

6. 6

   When done, place pan on cooling rack and cool cookies on baking sheet for 5 minutes. Remove from baking sheet to cooling rack and cool completely.

7. 7

   Once completely cooled, store in an airtight container.