Mer's Ginger Snap Cookies

When I was growing up my mother would make this recipe once in a great while. It came from my great-grandmother, Mer. She was the strong, matriarch of the family and everyone loved her. She was also a great cook. As children, my brother and I would wait for these cookies to come out of the oven. They harden up a little as they cool, so we would get them while they were warm. We also enjoyed making them into balls and rolling them in sugar. Recently, my mother sent me this recipe. It is on a card, and says the recipe is from 1945. It makes 4 dozen small cookies.

Preheat oven to 350 F.

2 cups sifted flour
1 Tablespoon ginger
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup sugar, extra for rolling the balls
1 unbeaten egg
1/4 cup molasses

Sift dry ingredients. Cream shortening and gradually add sugar. Beat in egg and molasses. Add dry ingredients with the wet and blend. Form a teaspoon of dough into a small ball. Roll in extra sugar. Place 2" apart on ungreased cookie sheet. Bake 12 to 15 minutes.