Crackly Ginger Cookies

Yummy Gingersnap cookies!  These are also very moist  :)

* 4 cups sifted all purpose flour

* 4 tsp. baking soda

* 2 tsp. ground ginger

* 2 tsp. ground cinnamon

* 1 tsp. salt

* 1 1/2 cups vegetable shortening

* 1 3/4 cups sugar

* 2 eggs

* 1/2 cup molasses

* 1/4 cup sugar

Sift flour, soda, ginger, cinnamon, & salt together.

In another bowl, mix shortening and sugar.  Beat in eggs and molasses.

Work flour mixture into the molasses mixture to form a soft dough.

Divide dough in half and wrap each half in waxed paper.

Chill overnight or until firm enough to shape. (1 hour in the fridge always works for me)

Roll into 1" balls. 

Dip tops in the 1/4 c. sugar and place sugar side up about 2" apart on a lightly greased cookie sheet.

Bake at 350 degrees for about 10 minutes, just until firm.

Let sit on cookie sheet for 2 minutes before lifting off.

Store in a container with tight fitting lid.