Ginger Snaps

Ginger Snaps
Yeild -- approx. 3 - 4 dozen snaps 1 1/2 cups shortening (3 sticks oleo) 2 cups sugar 1/2 cup baking molasses 2 eggs 4 cups flour 4 tsp baking soda (level) 1 1/2 tsp ginger 1 tsp ground cloves 2 tsp cinnamon	Mix the butter, eggs, and molasses in one bowl and the remaining ingredients in a second bowl. Slowly add the dry ingredients to the first mixture and chill over night. When ready to bake, Roll into 1/2 inch balls, then roll the balls in sugar. Bake at 350f for approximately 8 minutes. (depending on your oven) Bake til they crack on top or "puff" up and then go down. This will give you a "true" ginger snap (crunchy). We prefer them when taken out of the oven when they "puff" up *before* loosing the air. This gives a chewy ginger snap, our favorite.

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