ALL-BRAN REFRIGERATOR GINGER SNAPS
½ cup shortening
½ cup sugar
½ cup molasses
½ cup Kellogg’s ALL-BRAN
2 cups flour
1½ teaspoons ginger
1½ teaspoons cinnamon
1½ teaspoons soda
¼ teaspoon salt
Cream shortening and sugar. Add molasses and ALL-BRAN. Beat thoroughly. Sift dry ingredients and combine with creamed mixture. Shape into a roll about 1½ inches in diameter. Wrap in waxed paper and store in refrigerator until firm. Slice very thin and bake on ungreased cookie sheets about 10 minutes in a moderate oven (375° F.)
Yield: 50 cookies.
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