Gingersnap Cookies

A holiday family tradition. These cookies are best when baked far from the heat source, and do not overcook or they turn hard and crumbly. For more "zip" add an extra 1/4 teaspoon of ginger and clove.

• Ready In: 30 mins
• Yields: 20 cookies

Ingredients

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

Directions

1. Combine shortening and sugar in mixing bowl. Add molasses and egg. In a separate bowl, combine remaining ingredients.
2. Add dry ingredients to molasses mixture. Mix well.
3. Roll into individual balls, roll through a bowl of sugar, and place on a greased cookie sheet. Press with a fork.
4. Bake at 375 degrees F for 15 minutes.