Bert Davis kindly gave us permission to print Mrs. Davis’ gingersnap recipe. It is wonderful and I hope you will try it. You need the following:

2-1/4 Cup Shortening
3 Cups sugar
3 eggs
3/4 C molasses
6  C flour
4-1/2 tsp soda
1-1/2 tsp ginger

step 1.  cream shortening and sugar
2.  add eggs and molasses
3. add flour which has been sifted with soda and ginger
4. form in 1/4″ balls and roll balls in sugar
5. place 2″ apart on greased cookie sheet
6. bake 350 degrees 10-20 minutes
Store into airtight containers – it lasts a long time in refrigerator (makes 16 dz cookies)