1/4 c  Butter
1/2 c  Vegetable shortening
1 c  Packed brown sugar
1/4 c  Molasses
1    Egg
2 1/4 c  All-purpose flour, sifted
2 ts Baking soda
1/2 ts Salt
1 ts Powdered ginger
2 ts Ground cinnamon
1/2 ts Ground cloves

Preheat the oven to 350 degrees F. Cream the butter, shortening, brown
sugar, molasses, and egg until light and fluffy. Sift together the dry
ingredients; combine both mixtures. Form the dough into walnut-size
balls. With floured fingers, press the balls into flat circles on an
ungreased cookie sheet. Bake for 8 minutes, or until golden brown.
Remove the gingersnaps from the cookie sheet as soon as they are cool
and seal in a covered container to preserve their crunch.