Darren's Peppersnap Cookies!

Darren’s Gingersnaps

3/4 cup shortening
1 tsp baking soda
1 cup sugar
1/2 tsp ground cinnamon
1/4 cup molasses
1.5 tsp ground ground cubeb pepper
1 egg
1 tsp ground ginger
1 tsp baking soda
2 cups flour
1/2 tsp salt

Thoroughly cream shortening, sugar and molasses.  Add egg and beat well.  Add soda, salt, cinnamon, cloves and ginger.  Mix well.  Blend in flour and beat until smooth.

Make one-inch balls (or use a small ice cream scoop).  Give them a roll in granulated sugar and place them 2 inches apart on a cookie sheet.

Bake at 370° - 375° F. for 6 ½ - 7 minutes.  Don’t overcook, if you want them chewy!  Let them cool on the cookie sheet—they won’t stick.

Makes about 4 dozen.