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Cinnamon Snaps
3/4 cup shortening
1 cup packed brown sugar
1 egg
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
Additional sugar and cinnamon
In a large bowl, cream shortening and brown sugar until light
and fluffy. Beat in egg and molasses. Combine the flour, baking
soda, cinnamon and salt; gradually add to creamed mixture. Roll
into 1-in. balls, then roll in additional sugar and cinnamon
mixtures. Place 2 inches apart on ungreased baking sheets. Bake
at 350° for 10-12 minutes or until cookies are set and tops are
cracked. Remove to wire racks to cool.
Note: I tend to bake until slightly under-done, then let cookies
sit on hot baking sheet from the oven for 5 minutes before
removing to wire racks to cool. These make a firm but softer
cookie.
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