---------- Recipe via Meal-Master (tm) v8.05

      Title: Homemade Slice & Bake Gingersnap Cookies
 Categories: Cookies, Mixes
      Yield: 4 servings

      2 c  Vegetable shortening
      3 c  Sugar
      3    Eggs
    3/4 c  Molasses
      6 c  Unbleached flour
      2 tb Baking soda
      1 ts Salt
      2 tb Ground ginger
      1 tb Ground cinnamon

  Recipe by: _Make-A-Mix_ by Eliason, Harward & Westover
  Cut four 14" x 12" pieces of waxed paper or plastic wrap.  Set aside.

  In a bowl, cream shortening and sugar.  Beat in eggs and molasses; set
  asid  e.  In a bowl, combine flour,  baking soda, salt, ginger and cinnamon.
  Sti  r flour mixture into egg and butter mixture; blend well.  
  Divide the dough into 4 pieces.  Shape each piece into an 8" - 10" roll.
  W  rap rolls in waxed paper.  Place the rolls in a rectangular freezer
  contain  er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap
    well in a piece of heavy duty aluminum foil.  Label with date and
  contents.    Store in freezer.  Use within 6 months.  
  To prepare cookies:  Slightly thaw one roll of gingersnap cookie dough.
  Pl  ace some granulated sugar in a bowl.  Preheat oven to 350°.  Cut the
  doug  h into 1 1/3" thick slices; cut each slice into a ball and roll the balls
  i  n granulated sugar.  Arrange balls on ungreased  cookie sheets, placing
  abo  ut 1 1/2" apart to allow for spreading.  Bake for about 8-10 minutes, or
  un  til set around the edges and cracked on tops.  Remove from oven and cool.
    Makes about 30-36 cookies.

  Makes 4 rolls of cookie dough, or enough for up to 12 dozen cookies.

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