This recipe is from my mom, and may be by way of Grandma Nelson, but anyways...they are my favorite fall cookies.
Ginger Snaps (soft kind)
3/4 cup shortening
1 cup sugar
1/4 cup molasses
(Also add 1 T. water for nicely crackled cookies, especially if it is a dry day.)
Beat well and add:
2 tsp. baking soda
2 cups flour
1/4 tsp. salt
1 tsp. each cinnamon, cloves, ginger
Mix well. Roll tablespoon sized pieces of dough in sugar and bake at 375 for 8-10 minutes.