A really, really, really good cookie recipe

First off -- this is a recipe for gingerSNAPS, not gingerbread. But in my vast food photo archive, this was as close as I could get. So, there's that.

I hope I don't get into any family trouble sharing this -- but these are hands-down the best gingersnap cookies in the history of the world. I've made them for many people, all of whom agree that they are heavenly, scrumptious, and absolutely perfect. This carbolicious delight comes from my Grandmother Stevens. She did lots of great things for her family, but two of my favorites are her birthday presents (when we were kids she'd send us a book along with a cassette tape of her reading the story) and her gingersnaps. She also used to bring us really sweet apples from Utah. And let us do paper mache stuff. But now I'm getting off track.

Gingersnaps, in my opinion, are an exemplary Christmas cookie because of their gingery aroma. So, if you are feeling a bit Grinch-ish, these should fix you right up. {Note: Typically, I double the recipe and stick some in the freezer.}

Grandmother Stevens' Gingersnaps

3/4 cup shortening
1 cup sugar
1 egg
1/2 cup molasses
2 cups flour
1 tsp ginger
2 tsp soda
1 tsp cinammon
1/2 tsp salt

I should tell you to mix the wet and dry ingredients separately and then slowly sift the dry ingredients into the wet. But there have been many times when I've just thrown the whole lot into my Kitchen Aid and been on my way. So you choose. Once you've made the dough, refrigerate for about an hour, then shape into 1 - 1.5 inch balls and roll in sugar. Bake for 8-10 minutes at 350. {Note #2: Sometimes (most of the time) I don't have an hour to refrigerate the dough, so I put them in the freezer for 20 minutes.}

Guys, this is an awesome Christmas gift I'm giving just to you. Don't squander it. Begin baking immediately.