Ginger Snaps

From the kitchen of Mary Arthur

• 3 c sifted all purpose flour
• ½ c sugar
• 1 tsp salt
• 1 tsp baking soda
• 2 tsp ginger
• 2 tsp cinnamon
• ¾ c shortening
• 1 1/3 c molasses
• 1 tbsp vinegar

Sift flour, sugar, salt, soda and spices into a mixing bowl. Cut in shortening with a pastry blender to resemble course meal. Heat molasses to boiling point. Add vinegar and gradually stir into flour-shortening mixture. Drop dough, ½ tsp at a time, onto greased baking sheets. Flatten to 1/16” thick by stamping with glass covered with a damp cloth. Bake in 400 oven 6-7 min or until edges have lightly browned.