3/4 c  Vegetable shortening at room
-temperature
1 c  Firmly packed light brown
-sugar
1 lg Egg, beaten lightly
1/4 c  Unsulfured molasses
2 c  All purpose flour
2 ts Baking soda
1 ts Cinnamon
1 ts Ground ginger
1/2 ts Ground cloves
1/4 ts Salt
Granulated sugar for dipping
-the balls of dough.

The texture of these spicy offerings varies according to baking time.
Underbake them if you are partial to a chewy cookie; give them an extra
minute or two in the oven if a crisp cookie is desired.

In a bowl cream the shortening with the brown sugar until the mixture is
light and fluffy and stir in the egg and the molasses. Into another bowl
sift together the flour, the baking soda, the cinnamon, the ginger, the
cloves and the salt, add the flour mixture in batches to the shortening
mixture, and blend the dough well. Chill the dough, covered, for 1 hour.

Roll level tablespoons of the dough into balls, dip one side of each ball
into the granulated sugar, and arrange the balls, sugared sides up, about 3
inches apart on greased baking sheets. Bake the cookies in batches in the
middle of a preheated 375 degree F oven for 10 to 12 minutes, or until they
are puffed and cracked on top. transfer the cookies with a metal spatula to
racks and let them cool. Makes about 40 cookies.