Maritime Gingersnaps

Directions

1. 1
   Preheat oven to 375°F.
2. 2
   Combine molasses and shortening in a small pan; heat, stirring constantly, just to boiling over medium heat. Remove immediately from heat and allow to cool.
3. 3
   Meanwhile, measure remaining ingredients into a large bowl. When molasses mixture has cooled, pour over flour mixture and mix well to combine. Chill dough for 10 minutes.
4. 4
   Shape into small (about quarter-sized) balls and arrange 2 inches apart on baking sheets. Flatten with bottom of a drinking glass or with fingers.
5. 5
   Bake until dry and crisp, about 8-10 minutes. Watch carefully as they may easily burn.
6. 6
   When done, place pan on cooling rack and cool cookies on baking sheet for 5 minutes. Remove from baking sheet to cooling rack and cool completely.
7. 7
   Once completely cooled, store in an airtight container.