Ginger Snaps

Gingersnaps, rolled out
Chill these cookies overnight in the refrigerator before rolling and cutting out.

1 c molasses	2 c flour
1 T ginger	1 t baking soda
1 t salt
1/2 c brown sugar, packed
1/2 c shortening

Preheat oven to 375°F.

Measure molasses into small saucepan and heat to boiling. Add in ginger and salt and let come to room temperature. Cream shortening and brown sugar together well and add in the cooled molasses mixture. Sift the flour, measure, then sift again with the baking soda. Add to the creamed molasses mixture and combine thoroughly. Chill dough overnight in refrigerator, then roll out thin on lightly floured surface. Cut out and place on baking sheet. Bake for about 10 to 12 minutes.