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
 

Gram Burd's Recipe

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.  (I press them down just a bit to level the top)

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.