Gingersnaps

By: Jeannie Kuhn

1 c. brown sugar
1 egg
¼ c. molasses
¾ c. shortening
2¼ c. flour
2 t. baking soda
¼ t. salt
1 t. cinnamon
½ t. cloves
1 t. ginger
granulated sugar

Directions:
Thoroughly mix the brown sugar, egg, and molasses. Blend in all of the remaining ingredients except for the granulated sugar. Cover and chill it for 1 hour. Shape tablespoon fulls of dough into rounded balls. Dip the top of each dough ball in a small bowl of some granulated sugar. Place the balls sugar side up and 3″ apart on a lightly greased cookie sheet.
Bake at 375° for 10 - 12 minutes, or just until set. Immediately remove the cookies from the cookie sheet.