2 c Vegetable shortening

3 c Sugar

3 Eggs

3/4 c Molasses

6 c Unbleached flour

2 tb Baking soda

1 ts Salt

2 tb Ground ginger

1 tb Ground cinnamon

Recipe by: _Make-A-Mix_ by Eliason, Harward & Westover Cut four 14" x 12" pieces of waxed paper or plastic wrap. Set aside. In a bowl, cream shortening and sugar. Beat in eggs and molasses; set asid= e. In a bowl, combine flour, baking soda, salt, ginger and cinnamon. Sti= r flour mixture into egg and butter mixture; blend well. = Divide the dough into 4 pieces. Shape each piece into an 8" - 10" roll. W= rap rolls in waxed paper. Place the rolls in a rectangular freezer contain= er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap = well in a piece of heavy duty aluminum foil. Label with date and contents.= Store in freezer. Use within 6 months. = To prepare cookies: Slightly thaw one roll of gingersnap cookie dough. Pl= ace some granulated sugar in a bowl. Preheat oven to 350=B0. Cut the doug= h into 1 1/3" thick slices; cut each slice into a ball and roll the balls i= n granulated sugar. Arrange balls on ungreased cookie sheets, placing abo= ut 1 1/2" apart to allow for spreading. Bake for about 8-10 minutes, or un= til set around the edges and cracked on tops. Remove from oven and cool. = Makes about 30-36 cookies. Makes 4 rolls of cookie dough, or enough for up to 12 dozen cookies. -----