Gingersnaps


1/3 cup shortening

1/2 cup sugar

1 large egg, room temperature

2 Tablespoons molasses

1 cup flour

1 teaspoon baking sods

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/8 teaspoon salt

Additional sugar

Directions:

Cream shortening and sugar until fluffy. Beat in egg and molasses. In another bowl, whisk together next six ingredients; gradually beat into creamed mixture. Mix well. Refrigerate , covered, 2-4 hours.

Preheat the oven to 350 degrees. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 inches apart on lightly greased or parchment lined cookie sheets.

Bake until edges are lightly browned and tops are set and cracking, 8-10 minutes. Cool for 2 minutes before removing to wire racks.