Gingersnaps

Yields:	48 servings
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	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	30 minutes

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Ingredients

1/4	cup	butter
1/2	cup	vegetable shortening
1	cup	brown sugar	packed
1/4	cup	molasses
1	each	egg
2 1/4	cups	flour, all-purpose	sifted
2	teaspoons	baking soda
1/2	teaspoon	salt
1	teaspoon	ginger	ground
2	teaspoons	cinnamon	ground
1/2	teaspoon	cloves	ground

Directions

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.

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Cherry Cookies

I am now 63 years of age. I first had this cookies when I was 12 years old. A friend of mine invited me to her house and her mother was baking them and gave us one. Not until I was 23 years old did I find the receipi. They were called cherry winks at that time. Now they are called cherry cookies. I can't waite until I bake them and gift wrap them for Xmas to hand them out to my family and friends. Thank you so much for the receipe. My family and I will enjoy them for this Xmas and other days for the coming years. They are so wonderful.