Pogen's Gingersnaps

1/4 c Butter

1/2 c Vegetable shortening

1 c Packed brown sugar

1/4 c Molasses

1 Egg

2 1/4 c All-purpose flour -- sifted

2 ts Baking soda

1/2 ts Salt

1 ts Powdered ginger

2 ts Ground cinnamon

1/2 ts Ground cloves

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. Makes 4 dozen. Recipe By :
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