This recipe came from a Good Housekeeping cookbook I bought when I was first living on my own. It was alike a cooking encyclopedia. It has anything and everything from soup to nuts. Well, these cookies call for shortening and granulated sugar. I swapped the granulated sugar for confectioners sugar (same amount), and butter instead of shortening (same amount). The difference between the two swaps was the texture and the look of the cookies. After setting the cookies on the cookie sheets, I put them in the freezer for about 5 minutes, then baked them for 8 minutes. The images shows the cookies with the confectioner’s sugar.

• 2 cups all purpose flour
• 1/2 cup confectioners sugar
• 1/2 cup butter (softened)
• 1/2 cup dark molasses
• 1 egg
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/3 cold water.

Heat oven to 400 degrees. Line cookie sheet with parchment paper. Combine dry ingredients with wet ingredients all in the same bowl, mixing well. Once everything is mixed, using an ice cream scoop, scoop dough into 1 inch balls. Dip balls into confectioner sugar and place onto cookie sheet 12 at a time. Place in freezer for 5 minutes, then bake at 350 degrees for 8 minutes.