Gingersnaps

I originally found this in Betty Crocker's New Christmas Cookbook, and I have made these a number of times. To give the cookies a festive look, dip half of each cookie into melted vanilla coating! (Cooking time does not include refrigeration time.)

• Ready In: 20 mins
• Serves: 48
• Yields: 4 dozen

Ingredients

• 1  cup  packed brown sugar
• 3⁄4 cup shortening
• 1⁄4 cup molasses
• 1  egg
• 2 1⁄4 cups all-purpose flour
• 2  teaspoons baking soda
• 1  teaspoon ground cinnamon
• 1  teaspoon ground ginger
• 1⁄2 teaspoon ground cloves
• 1⁄4 teaspoon salt
•  granulated sugar, for dipping

Directions

1. In large bowl, mix brown sugar, shortening, molasses and egg.
2. Stir in flour, baking soda, cinnamon, ginger, cloves and salt.
3. Cover and refrigerate at least 1 hour.
4. After chilling, heat oven to 375F; Lightly grease cookie sheet.
5. Shape the dough by rounded teaspoonfuls into balls, then dip tops into granulated sugar.
6. Place balls, sugared sides up, about 3 inches apart on cookie sheet.
7. Bake for 10 to 12 minutes, or just until set (Do not overbake!).
8. Remove from cookie sheet, and cool on wire rack.