Ginger Snaps

3/4 cup shortening
1 cup sugar
1/4 dark molasses
1 egg
2 cups flour
2 teaspoons baking soda
1/2 teaspoons salt
2 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon cloves
sugar

Oven temp 375 degrees

Melt shortening in 3 qt saucepan over low heat.  Remove from heat; let cool.  Add sugar, molasses and egg; beat well.  Sift together flour, soda, salt, cloves, ginger and cinnamon; add to first mixture.  Mix well.  Chill.  Form in 1 inch balls, roll in granulated sugar and place on greased cookie sheet 2 " apart.  Bake 8-10 minutes.

I received this recipe from Cindy, a good friend that I met when we moved to Texas. She made them for me one year for Christmas and delivered them in a gingerbread house!  They were so good that I asked her for the recipe. The original recipe said "just add spices".  I used the soft gingerbread recipe measurement of spices and they turned out great. Thanks Cindy.  :)

Carol