Reta is one of the most wonderful people who I've come to know this past year. Her emails truly brighten my day! Each time I make these cookies I think of her in Oklahoma. I believe that a little bit of her enthusiasm, sincerity, and care has been incorporated into this recipe to make these ginger snaps extra special.

INGREDIENTS

1 cup packed brown sugar
3 / 4 cup vegetable shortening
1 egg
1 / 4 cup molasses
1 1 / 2 cups flour
1 cup Quick Oats
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 / 4 teaspoon salt
Granulated sugar

METHOD

Combine brown sugar and shortening; beat until creamy. Stir in egg and molasses. Combine flour, oats, baking soda, ginger, cinnamon, and salt in a separate bowl. Add to creamed mixture, mixing well. Chill one hour at least. I do not recommend chilling the dough for more than one day, as it may become dry and flaky (as all dough may).

After chilling the dough, preheat oven to 350 degrees. Grease cookie sheet. Roll dough into 1-inch balls, and then roll them in the granulated sugar. Place on prepared cookie sheets two inches apart. If this isn't done, your cookies will expand and mold into one another! Lightly press down on the tops of the cookies so they are about 1 / 2” thick. Bake 8 to 10 minutes or until lightly browned.

Let the cookies stand for FIVE minutes before removing to racks to cool.

This makes about three dozen cookies. I always double the recipe because they are incredibly good, and also freeze well.

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