Okay, you're gonna have to cut the fat, and I don't recall Heather's formula, but I believe you do it by using half applesauce to half oil, so in this recipe, I guess you'd use 1/4 cup applesauce and 1/2 cup vegetable shortening? * Perhaps Heather can help us out here.....
I'll give you the original recipe, which, BTW, is PHENOMENAL! Hubby always asks me to make these for him, which of course I do. (Maybe I have one or two of 'em. Well, okay, so I had 8 one time -- but ended up with one helluvan attack. DOH.)
GREAT GRANDMA'S GINGERSNAPS
2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
3/4 cup vegetable shortening*
1 cup sugar
1 large egg
1/4 cup molasses
Sift flour, baking soda, salt, ginger, cinnamon and cloves; set aside.
In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg and molasses. Add the flour mixture slowly, blending well. Shape the dough into a ball on wax paper, cover and refrigerate overnight. (Okay, so I get anxious and skip this step. It comes out fine, it's just real sticky to work with.)
Preheat oven to 350. Shape dough into 1-1/2-inch balls and place on ungreased cookie sheets. The cookies spread out during baking, so don't crowd them. Bake 15 minutes. Cool.
Store in an airtight container for crispy cookies or in a regular cookie jar for chewy cookies.
Yields 50-60 cookies.
Source (I THINK): Bakers Catalogue.
I don't know if these keep well, 'cause they never last long enough.....
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AWESOME GINGERSNAPS
