Gingersnaps

These are so yummy... My family cannot get enough of these. With these make sure you keep a good eye on them or they will turn hard and not be as flavorful! I got this from a cook book and changed it. Shortening is better to use then cooking oil, but if needed cooking oil makes a good substituion.

• Ready In: 46 mins
• Yields: 20-24 cookies

Ingredients

• 1  cup all-purpose flour
• 1  cup  packed brown sugar
• 3⁄4 cup shortening or 3⁄4 cup  cooking oil
• 1  egg
• 1⁄4 cup molasses
• 1  teaspoon baking soda
• 1  teaspoon ground ginger
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄2 cup all-purpose flour

Directions

1. In a mixing bowl combine 1 cup of flour, the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves.
2. Beat with with an electric mixer on medium to high speed until thoroughly combined. ( Add up to 1/2 Cup of flour if the consistancy is a little liquidy).
3. Shape dough into 1 inch balls.
4. Roll in sugar.
5. Place 2 inches apart on an ungreased cookie sheet.
6. Bake in a 375 degree oven for 8- 10 minutes or until set and tops are crackled.
7. Cool cookies on a wire rack until warm not hot.
8. Enjoy.
9. (You may save in a plastic bag for up to a week or week and a half).