A thin, spicy gingersnap cookie.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.
Per Serving: 94 calories; protein 0.9g; carbohydrates 12.7g; fat 4.5g; cholesterol 5.2mg; sodium 105.2mg.