In a large bowl, beat shortening with an electric mixer on high speed until creamy. Gradually beat in sugar until fluffy. Add egg; beat until blended. Reduce mixer to medium speed; beat in molasses and set aside. Sift flour, baking soda, salt and spices; gradually add to shortening mixture. Fold in raisins. Turn dough out onto a sheet of aluminum foil. Wrap and refrigerate for one to 2 hours. Form into one-inch balls and roll in sugar; place on greased baking sheets. Bake at 375 degrees for 10 to 12 minutes, until tops of cookies are crackled. Let stand for 2 minutes before removing cookies from baking sheets.
This Country Raisin Gingersnaps recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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