Ginger Snaps

Do other cooking hobbyests keep a collection of recipe clippings?  How do you keep them?  When I got Mom's, I began putting them in photo albums with other little momentos, like pictures, emails, and other miscellanea.  I still have about four folders with others that are...well...sort of organized at best.  Once, at a garage sale,  I acquired a popcorn tin full to the brim with recipe clippings.  I enjoy going through these and handpicking a few I want to try in the following days, which is something I did during the cold spell this week that kept us inside.  Here is the hand-written jewel I baked today, and we all loved them.  Enjoy!

GINGER SNAPS

3/4 cup shortening

1 cup brown sugar, packed

1 unbeatened egg

1/4 cup molasses

2 cups flour

1/4 tsp. salt

2 tsp. baking soda

1 tsp. ginger

1 tsp. cinnamon

1/2 tsp. cloves

Preheat oven to 350 degrees.  Combine shortening, brown sugar, and egg in mixing bowl; beat until fluffy.  Add molasses and beat well.  Mix in well the salt, baking soda, and spices.  Add flour, mixing in thoroughly.  At this point, you may chill the dough so it is easier to work with, and I would probably do that on a warmer day (but didn't today).  Shape into 1 inch balls and roll in granulated sugar.  Place 2 inches apart on greased baking sheets.  Bake for 12 to 15 minutes.  Remove from baking sheet to a wire rack to cool at least slightly before family gobbles them up.  Makes about 2 dozen "crinkle-top" cookies.  (They were absolutely wonderful warm!)