How To make Pogen's Gingersnaps

1/4 c Butter
1/2 c Vegetable shortening
1 c Packed brown sugar
1/4 c Molasses
1 Egg
2 1/4 c All-purpose flour -- sifted
2 ts Baking soda
1/2 ts Salt
1 ts Powdered ginger
2 ts Ground cinnamon
1/2 ts Ground cloves
1. Preheat the oven to 350 degrees F. 2. Cream the
butter, shortening, brown sugar, molasses, and egg until light and fluffy. 3. Sift together the dry ingredients; combine both mixtures. 4. Form the dough into walnut-size balls. With floured fingers, press the balls into flat circles on an ungreased cookie sheet. 5. Bake for 8 minutes, or until golden brown. 6. Remove the gingersnaps from the cookie sheet as
soon as they are cool and seal in a covered container to preserve their crunch. Makes 4 dozen. Recipe By : -----