Happy November!!  I know I am a couple of days late, but the first 5 days flew by and here we are....

 November is a very special month to me for many reasons, but most importantly, it is my birthday month!  I truly do love November...Thanksgiving is my favorite holiday, I love the weather that comes with this time of year and I really really love all the food that November brings.  Throughout the month I will be sharing with you my favorite flavors and what makes me happy this time of year!

Gingersnaps are one of my favorite fall/winter cookies, I love the texture, the spice and the smell of these yummy cookies.  I know that you can buy them year round in the grocery stores, but I will not buy them or eat them until fall comes around and there is nothing better than a homemade gingersnap.   

This special recipe is a Nanny Original and I hope you enjoy it as much as I do and share it with your loved ones during the holiday!  Happy November! 

Nanny's Gingersnap Cookies

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• Author: Kristen Massad
• Yield: 36

Ingredients

• ¾ cup shortening
• 1 cup light brown sugar
• ¼ cup molasses
• 1 egg
• 2 ¼ cup flour
• 2 tsp. soda
• ¼ tsp. salt
• 1 tsp. ginger
• 1 tsp. cinnamon

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Instructions

1. preheat oven to 375 degrees F
2. cream together shortening, brown sugar and molasses
3. add egg and scrape down bowl
4. sift dry ingredients and add to mixture
5. roll batter into 1 ½" balls and roll in granulated sugar
6. place on sheet pan lined with parchment paper about 2 inches apart
7. bake for 10-12 minutes