Instructions: 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 . 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.

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