Instructions: 1. Preheat the oven to 350 degrees F.

2. Cream the butter, shortening, brown sugar, molasses, and egg until light and fluffy.

3. Sift together the dry ingredients; combine both mixtures.

4. Form the dough into walnut-size balls. With floured fingers, press the
balls into flat circles on an ungreased cookie sheet.

5. Bake for 8 minutes, or until golden brown.

6. Remove the gingersnaps from the cookie sheet as soon as they are cool and seal in a covered container to preserve their crunch.

Makes 4 dozen.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.