Gingersnap Cookies - 12 or 18Qt. Roaster

1/2 cup margarine
1/4 cup butter-flavored shortening
1 cup sugar
1 egg
1/4 cup molasses
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
2 tsp pumpkin pie spice

Preheat Nesco® Roaster Oven to 375ºF.

In large mixing bowl, cream margarine and shortening. Gradually add
sugar; beat with a Nesco® Hand Blender until smooth. Beat in egg,
molasses and vanilla extract. Add dry ingredients; stir until well blended.

Gingersnap Cookies - 12 or 18Qt. Roaster

Form dough into 1" balls. Place 2" apart on lightly greased 9 x 13"
baking pan. Lightly flatten cookies with bottom of glass dipped in sugar. Place
baking pan on rack. Set rack in preheated cookwell.

Cover; bake 9 to 11 minutes. Remove cookies from baking pan to cooling
rack. Repeat until all cookies are baked. Store in airtight container.

Makes approximately 4 dozen