Bethany'S Gingersnaps - cooking recipe

Ingredients

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

Preparation

Cream shortening and brown sugar in mixer bowl until light and fluffy.
Blend in molasses and egg.
Add sifted flour, soda, salt and spices; mix well.
Shape by tablespoonfuls into balls.
Roll in sugar.
Place 2 inches apart on greased cookie sheet.
Bake at 375\u00b0 for 12 minutes.
Cool on wire rack.
Yields 2 1/2 dozen. Easily doubled.