St. Petersburg Times: Photo gallery   Bake two, they're small
photoOatmeal Gingersnaps

1 cup packed light brown sugar
3/4 cup vegetable shortening, such as Crisco
1 egg
1/4 cup light Karo syrup
1 1/2 cups all-purpose flour 1 cup old-fashioned or quick oats, uncooked
2 teaspoons baking soda
2 teaspoons ground ginger 1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup or more sugar

Combine light brown sugar and shortening; beat until creamy. Stir in egg and Karo syrup.

Add flour, oats, baking soda, ginger, cinnamon and salt to the creamed mixture and mix well. Chill dough for 1 hour.

Lightly grease a cookie sheet and preheat the oven to 350 degrees. Sprinkle about 1/2 cup granulated sugar on a plate and spread it out.

Roll spoonfuls of dough into 1-inch balls, then drop balls into sugar on the plate and roll around to cover.

Place sugared dough balls on cookie sheet 2 inches apart. Bake 8 to 10 minutes or until lightly browned. Let stand 3 minutes before removing to racks to cool.

Makes 4 dozen cookies.

From Tommy Simmons, food editor, The Advocate, Baton Rouge, La.

[Times photo: Patty Yablonski]