Ginger Cookies

In small bowl, combine dry ingredients and mix well.

In a mixer, combine Crisco and sugar until well blended. Add egg, mix well. Add molasses and mix. Add orange zest and mix. Slowly add dry ingredients until well combined.

Chill dough for at least 2 hours.

Preheat oven to 350 F.

Roll dough into small balls and dip the tops in granulated sugar. Place far apart on a cookie sheet (they spread).

Bake at 350 F for 10-12 minutes. Cookies will puff up—take them out when they are on the way down. Let sit on the cookie sheet for 1 minute before removing to a wire rack to cool.

Note: chilled dough should be very stiff. The cookies are very crunchy when cooled.

For high altitude baking, use a pinch more cinnamon and ginger, reduce baking soda by half, and reduce baking time to 8-9 minutes.