Gingersnaps have been a classic cookie for, well, forever. This particular recipe, on a yellowed index card, comes from my old aluminum recipe box. The recipe is very traditional in that it calls for dark molasses and lots of ginger.

Classic Gingersnaps

2 c flour
1 T ginger
1/4 tsp ground cloves
2 tsp baking soda
1 t cinnamon
1/4 c dark molasses
salt if desired
3/4 c shortening
1 c sugar
1 egg

1. Cream shortening and sugar.
2. Beat in egg and molasses.
3. Add dry ingredients.
4. Roll into small balls and then roll the balls in granulated sugar.

Bake at 350°