Mrs. Fleming of Carleton Place used to pack a lunch pail for her son Wilmer to take with him when he was braking on the local C. P. R. train. In those days the harder the cookie, the better the cook you were. No matter what else came back , there was never a ginger snap that made it back to the kitchen.
Upon being asked by his Mother why Wilmer replied,
“We put them on the rails to see if a train could break them.”
Needless to say no more ginger snaps ever graced his lunch pail again.
Grandma’s Gingersnap Cookies
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1/4 cup dark molasses
1/3 cup cinnamon sugar
Preheat oven to 350 degrees F (175 degrees C).
Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.