High Country Gingersnaps

Gingersnaps were my husband's favorite cookie as a child and I have had a hard time with cookies, living at 7000 feet. I experimented with this recipe and he declared this version a success.

• Ready In: 45 mins
• Serves: 30
• Yields: 30 2

Ingredients

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

Directions

1. Mix thoroughly shortening, brown sugar, egg and molasses. Blend in remaining ingredients except granulated sugar. Cover, chill 1 hour.
2. Heat oven to 375 degrees Farenheit. Shape dough by rounded teaspoonfuls into balls. Dip top in granulated sugar. Place balls sugared side up on lightly greased baking sheet. Bake 10-12 minutes or just until set. Immediately remove from baking sheet and cool on wire rack.