Ginger Snaps

I make these cookies each year at Christmas time.  The black pepper is the secret ingredient to making the best holiday flavor!


2 cups flour
1 teaspoon ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon black pepper
1/4 teaspoon salt
3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg

Combine flour, ginger, baking powder, baking soda, black pepper, and salt in a bowl.  In a large electric mixing bowl, combine shortening and sugar, beating well until light and fluffy.  Add the molasses and egg, mixing to combine.  Slowly add the flour mixture, just until the dough begins to come together.  Finish stirring the dough and form into a ball.  Wrap in plastic wrap and refrigerate for 1 hour.  Shape dough into balls and roll in granulated sugar.  Place on parchment paper on a cookie sheet.  Using a juice glass, whose bottom has been dipped in granulated sugar, gently flatten the cookies.  Bake at 375 degrees for 10 minutes.  Remove to wire rack and cool completely.

Yield:  3 dozen cookies