Getting Snappy;)

This is a recipe from a cookbook my mom got on a trip to Quebec. It was from a little restaurant on Ste. Anne de Bellevue - Au Petit Cafe. It's a sweet little book 3"x5", I'm sure it's done on an old typewriter and there are no pictures. I'm not even going to guess how old this book is - I think it may be from the 70's. It's full of really traditional, family recipes and reminded her of a wonderful time spent in Quebec. It's a really good recipe and it's dairy free, without having to use any special ingredients. It's an old fashioned Gingersnap and might just be nice to leave on Santa's cookie plate;)

Gingersnaps

Combine together
2 c. all purpose flour - spooned into your measuring cup
1/4 tsp. salt
1 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
3 tsp. b. soda

In the bowl of your stand mixer, beat until light and fluffy
3/4 c. vegetable shortening
Add in
1 c. sugar
1 large egg
1/4 c. molasses (I use fancy molasses)

Slowly add in the flour and mix until well blending.

Shape dough into balls and roll in sugar. (1" makes a nice size, but you can go bigger for a jumbo cookie)

Place on baking sheet and slightly flatten with your fingers.

Give them another little sprinkle of sugar.

Bake at 350 for about 8 minutes (depending on the size of your cookies)

Remove from oven when the top looks set. Cookies will crack when they cool and that's a good thing!

Enjoy!