Homemade Slice and Bake Gingersnap Cookies

Yields:	12 dozen
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	Preparation	60 minutes
	Cooking	10 minutes
	Ready In	70 minutes

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Ingredients

2	cups	vegetable shortening
3	cups	sugar
3	large	eggs
3/4	cup	molasses
6	cups	flour, unbleached all-purpose
2	tablespoons	baking soda
1	teaspoon	salt
2	tablespoons	ginger	ground
1	tablespoon	cinnamon	ground

Directions

Cut four 14 x 12 inch pieces of waxed paper or plastic wrap.

Set aside.

In a bowl, cream shortening and sugar.

Beat in eggs and molasses; set aside.

In a bowl, combine flour, baking soda, salt, ginger and cinnamon.

Stir flour mixture into egg and butter mixture; blend well.

Divide the dough into 4 pieces.

Shape each piece into an 8 - 10 inch roll.

Wrap rolls in waxed paper.

Place the rolls in a rectangular freezer container 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.

Place some granulated sugar in a bowl.

Preheat oven to 350 degrees F.

Cut the dough into 1 1/3 inch thick slices; make each slice into a ball and roll the balls in granulated sugar.

Arrange balls on ungreased cookie sheets, placing about 1 1/2 inches apart to allow for spreading.

Bake for about 8-10 minutes, or until set around the edges and cracked on tops.

Remove from oven and cool.

Makes about 30-36 cookies.