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

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

      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

  Cut four 14x12" pieces of waxed paper or plastic wrap. Set aside.

  In a bowl, cream shortening and sugar. Beat in eggs and molasses;
  set aside. 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 to
  10" roll. Wrap rolls in waxed paper. Place the rolls in a
  rectangular freezer container 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. Place some
  granulated sugar in a bowl. Preheat oven to 350 F. Cut the dough
  into 1-1/3" thick slices; cut each slice into a ball and roll the
  balls in granulated sugar. Arrange balls on ungreased cookie
  sheets, placing about 1-1/2" apart to allow for spreading. Bake for
  about 8 to 10 minutes, or until set around the edges and cracked on
  tops. Remove from oven and cool.

  Yield: 4 rolls of cookie dough, 36 cookies per roll

  Recipe by Make-A-Mix by Eliason, Harward & Westover

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