Ginger Snap Cookies
Quintessential ginger cookies for Christmas.
1 1/2 c. crisco
2 c. sugar
2 large eggs
2 t. vanilla
1/2 c. light molasses
4 c. flour
4 t. baking soda
2 t. cinnamon
2 t. nutmeg
2 t. cloves
2 t. ginger
2 t. salt
Cream together crisco and sugar. Add eggs, vanilla and molasses. Mix well. Add flour, baking soda, spices and salt to molasses mixture. Mix well. Roll into 1-inch balls and dip in sugar. Place on ungreased cookie sheet and bake at 375 for 10 minutes. (Cookies stored with a piece of bread will last several weeks.)

From the kitchen of Leah Miller