Grandma's Gingersnap Cookies

Preheat oven to 350 degrees F (175 degrees C).

Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.

Stir the mixture to blend evenly, and sift a second time into another bowl.

Place the shortening into a mixing bowl and beat until creamy.

Gradually beat in the white sugar.

Beat in the egg, and dark molasses.

Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend.

Sift in the remaining flour mixture, and mix together until a soft dough forms.

Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands.

Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.

Cool cookies on a wire rack.

Store in an air tight container.