Ginger Snaps - Marian Danielson Pearson

1 cup shortening
1 stick oleo
2 cups sugar
2 eggs
½ cup dark corn syrup
1 tsp. salt
4 tsp. soda
2 tsp. ginger
2 tsp. cinnamon
2 tsp. cloves
4 cups flour

Cream shortenings and sugar. Continue beating and add eggs and syrup. Then add the salt, soda and spices. Add flour gradually and continue beating until well blended. Roll into small balls and then roll in sugar. Place on ungreased cooky sheet and bake in 375 degree oven until cookies “crack” and are golden brown. Makes about 6 dozen.