Ginger Snaps

2 Cups flour
1 Tbs ground ginger
2 tsp baking soda
1 tsp cinnamon
3/4 C Shortening
1 C white sugar
1 egg
1/4 C molasses
1/3 C cinnamon sugar (for rolling cookies in)
Preheat oven to 350-mix flour, ginger, baking soda, cinnamon, and salt into a mixing 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 until thoroughly blended. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off a small amount of dough and roll into 1 inch balls. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet-bake in oven until the tops are rounded and slightly cracked, about 10 min.