Ginger Snaps I

Directions

1. 1
   Combine flour, ginger and salt and set aside.
2. 2
   In a large bowl, cream shortening and sugar. Beat in the molasses. Gradually blend in the dry ingredients. Cover and chill for four hours.
3. 3
   Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
4. 4
   On floured surface, roll out dough to 1/4 inch thickness. Using a 1-3/4 inch cutter, cut into rounds and place 1 inch apart on cookie sheets.
5. 5
   Bake for 10-12 minutes until lightly colored and firm to the touch. Cool cookies on wire racks.