Gingersnap cookies

Hi everyone, it's another bake day. This video I made 4 dozen gingersnap cookies for a luncheon that a local church has after the Remembrance day ceremony. So if you don't want to watch the whole video the recipe is here down below for a single batch:
Gingersnap cookies
1 tsp. White Vinegar
1 tsp. Baking Soda
1/2 cup of Shortening
1/2 cup of Margarine or Butter
1/2 cup Organic Brown Sugar
1/2 cup of Molasses
1 tsp. Pure Vanilla Extract
2 Tbsp. Ground Ginger
1 tsp. Cinnamon
Pinch of Celtic Sea Salt
2 3/4 Cups of Einkorn Flour
Combine the vinegar and baking soda and set aside. Cream the Shortening and Butter together. Add the organic brown sugar, molasses and the dissolved vinegar and baking soda. Add the remaining ingredients in order and then knead on a flour surface until able to roll into the shape of a pipe or log. Then place in the refrigerator for overnight. Preheat oven to 400*F or 204*C. Then remove from fridge and place on parchment paper or wax paper and slice into thin circles and place on a greased cookie sheet. Bake for 8 minutes then remove from oven and let sit for 20 minutes before serving.
Thank you again so much for watching, I truly appreciate it. Enjoy :)
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