Ginger Snaps

That don't . . .snap, that is. These are soft and delicious and I'm sorry. You'll hate me because they are absolutely irresistible. I got the recipe years ago from my sister-in-law, Lorene. They are the perfect fall or Christmas cookie. Enjoy!

3/4 cup shortening (I use butter flavor Crisco sticks)

3/4 cup real butter

2 cups sugar

Cream together well, then add

2 eggs

1/4 cup molasses

Beat well. Sift or stir together and add:

4 cups flour

2 tsp. cloves

2 tsp. cinnamon

2 tsp. baking soda

2 tsp. ginger

1/4 tsp. salt

Beat all together. Put in fridge for a 1/2 hour or so. Make dough into balls. Roll the balls in sugar and place on cookie sheet. Bake at 375 for 8-9 minutes. Glaze cookies while they are still warm.

Glaze

Powdered sugar, HOT water and 1/4 tsp salt. Add water a little at a time until it makes a nice glaze consistency. You can dip the cookies in the glaze( put a cooling rack on a cookie sheet to catch glaze drips) or just spread glaze on the tops.