Vegetarian Ginger Snaps

3/4 c Shortening

1 c White sugar

2 ts White vinegar

1/2 c Molasses

1 ts Salt

1 ts Cinnamon

2 ts Ginger

1/2 ts Nutmeg

2 c White flour

Beat shortening till fluffy.
Add sugar & continue to beat
until well combined.
Add the rest of the ingredients in order,
beating well after each addition.
When the ingredients are well
mixed, wrap the mixture in waxed paper & refrigerate for 1 hour
to make the dough easier to handle.
On a floured board, roll out
the dough until it is about an 1/8 inch thick.
Using a cookie
cutter, cut into cookies & place on a cookie sheet.
Bake 8 to
10 minutes at 275F.
Cool for a couple of minutes on the sheet &
then remove to a wire rack to cool.