Ginger Snap Cookies

¾ cup shortening

1 cup sugar

¼ cup molasses

1 egg

2 cups flour

¼ teaspoon salt

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon cloves

Cream sugar, shortening, molasses and egg. Add the remaining dry ingredients and mix well.

Put some sugar in a bowl or plate.

Roll into balls about 1” wide in your palms and then roll in the sugar until coated.

Bake 10 to 15 minutes at 350ºF. They are best if slightly hard on the outside and soft in the center.

Yield: 3 dozen cookies

Recipe provided by John Wood, Square Pixels