Ginger And Spice Snaps

• 3/4 cup Crisco shortening, regular not butter flavor
• 1 cup sugar
• 1 large egg
• 1/4 cup molasses
• 2 cups all-purpose flour, sifted
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon clove
• 1/4 teaspoon allspice
• 1/2 teaspoon table salt
• 1/3 cup superfine sugar, for rolling

1. Preheat your oven to 350* and line your cookie sheets with parchment.
2. Cream the shortening and sugar together on low speed for at least 5 minutes, scraping down the bowl. Add the egg and molasses and beat until combined well.
3. Sift all the dry ingredients together and stir to make sure they are combined and add to the wet mixture.
4. Scoop out with a 1 tablespoon cookie scooper, roll into balls, roll in superfine sugar and place onto cookie sheets, Flatten them a little bit so they spread out nice.and big.
5. Bake 12 to 14 minutes and cool in pan for 2 minutes then remove to wire racks. To guild the lily you can dip the tops into the remaining superfine sugar.
6. These are sooooooooooooooooooooooooooooo yummy!

crisco shortening, sugar, egg, molasses, flour, baking soda, cinnamon, ginger, clove, allspice, salt, sugar

Taken from www.food.com/recipe/ginger-and-spice-snaps-363382 (may not work)