Slice& Bake Gingersnap Cookies

2 cups shortening

3 cups sugar

3 eggs

3/4 cup molasses

6 cups flour

2 tablespoons baking soda

1 teaspoon salt

2 tablespoons ground ginger

1 tablespoon ground cinnamon

Cut four 14"x12" pieces of waxed paper or plastic wrap; set aside. In a bowl, cream shortening and sugar. Beat in egg and molasses; set aside. In a bowl, combine dry ingredients. Gradually stir flour mixture into egg mixture until blended. Divide dough into four pieces. Shape each piece into a 8 to 10 inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a freezer container with a tight-fitting lid, or wrap airtight in foil. Label and date. Store in freezer. Use within 6 months.

To make cookies: Slightly thaw a roll of dough. Preheat oven to 350F. Cut dough into 1 1/3 inch thick slices. Cut each slice into fourths. Roll each piece into a ball. Roll each ball in granulated sugar. Place balls on an ungreased baking sheet about 1 1/2 inches apart. Bake 8 to 10 minutes until set around edges with cracked tops. Don't overbake. Remove cookies from baking sheets and cool on wire racks.