Cut four 14" x 12" pieces of waxed paper or plastic wrap. Set aside.

In a bowl, cream shortening and sugar. Beat in eggs and molasses; set aside. In a bowl, combine flour, baking soda, salt, ginger and cinnamon. Stir flour mixture into egg and butter mixture; blend well.

Divide the dough into 4 pieces. Shape each piece into an 8" - 10" roll. Wrap rolls in waxed paper. Place the rolls in a rectangular freezer container with a tight fitting lid, or into a large freezer zip-lock bag, or wrap well in a piece of heavy duty

To prepare cookies: Slightly thaw one roll of gingersnap cookie dough. Place some granulated sugar in a bowl. Preheat oven to 350°. Cut the dough into 1 1/3" thick slices; cuteach slice into a ball and roll the balls in granulated sugar. Arrange ball

Makes 4 rolls of cookie dough, or enough for up to 12 dozen cookies.