Ginger Snaps

I received this recipe from the Prescott Journal which actually called them "Nona's World Famous Ginger Snaps". I found some Molasses Krinkles recipes that had the same ingredients but different baking instructions. Since I won't be keeping the paper and do want to try this recipe I'm posting it here. (By the way 4 tablespoons is equal to 1/4 cup)

• Ready In: 15 mins
• Yields: 48 cookies

Ingredients

• 3⁄4 cup shortening
• 1  cup light brown sugar, firmly packed
• 1  egg
• 1⁄4 teaspoon salt
• 4  tablespoons molasses
• 2 1⁄4 cups flour
• 2  teaspoons baking soda
• 1⁄2 teaspoon ground cloves
• 1  teaspoon ground cinnamon
• 1  teaspoon ground ginger

Directions

1. Cream together shortening and brown sugar until well mixed, light, and fluffy.
2. Beat together well the egg, salt, molasses and then mix these into the above.
3. Sift together flour, baking soad, ground cloves, cinnamon and ginger.
4. Add dry ingredients to the wet mixture and combine well.
5. Chill in the refrigerator a few hours or overnight.
6. Preheat oven to 350 degrees.
7. After chilled, shape dough into balls about walnut-sized and place balls on a greased cookie sheet, allowing room for expansion. Flatten balls with a fork.
8. Bake in 350-degree oven 12 to 15 minutes. Do not let get too brown.
9. *Recipe also states: I like these cookies thin and crisp. Experiment and adapt to suit taste, size and desired consistancy. Mine are about 2-1/2" in diameter.