Gingersnaps - cooking recipe

Ingredients

3/4 c. shortening
1 c. brown sugar
1 beaten egg
1/4 c. molasses
2 1/4 c. sifted flour
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground ginger

Preparation

Cream first 4
ingredients
well.
Sift dry ingredients together.
Add dry ingredients to creamed mixture until all is incorporated.
Cover dough
with
plastic wrap and refrigerate at least 1 hour.
Preheat oven to 375\u00b0.
Roll dough into balls the size of walnuts
or
slightly
smaller.
Place
on greased cookie sheet at least 1 inch apart.
Bake 6 to 8 minutes until very lightly browned; do
not
overbake.
Let cool slightly on pan, then remove to rack.
Makes 5 dozen.