Rose Bud's Ginger Crackles
Recipe courtesy of Frances Ford via Susan Ford
Makes 3 dozen cookies
Preheat oven to 350F.
Cream together the shortening and sugars. Add the egg and beat until light and fluffy.
Sift together 2 cups flour, ginger, cinnamon, baking soda and salt, and, with the mixer on low, gradually add the flour to the creamed mixture until a stiff dough forms. Use the reserved half cup of flour as necessary. Refrigerate dough for twenty minutes.
Pour remaining 1/2 cup granulated sugar onto a plate. Form dough into 1-inch balls, roll in sugar, and place on cookie sheets. Bake for 12 - 15 minutes, until browned and crackled on top.