Donna'S Molasses Cookies

• 3/4 cup vegetable shortening*
• 1 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons baking soda
• 2 cups flour
• 2 to 2 1/2 tsp. cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1/3 cup molasses (not blackstrap)
• 2 teaspoons finely shredded fresh ginger
• About 3/4 cup turbinado sugar for rolling

1. In a medium bowl with a mixer on medium-high speed, beat shortening with granulated sugar until fluffy. Scrape down bowl and beat in egg.
2. In a small bowl, dissolve baking soda in 2 tsp. warm water. Sift flour and ground spices into a medium bowl.
3. Beat baking soda mixture into shortening, then add flour mixture in alternating batches with molasses and fresh ginger. Cover with plastic wrap and chill 2 to 3 hours and up to overnight.
4. Preheat oven to 350u0b0. Scoop dough into 1-tbsp. balls. Roll in turbinado sugar.
5. Set balls on greased baking sheets at least 2 in. apart. Bake until dry-looking around edges, 8 to 10 minutes. Let cool on baking sheets just until set, then transfer to cooling racks.
6. *Look for "trans fat-free" on the label.
7. Make ahead: Baked cookies, up to 1 week, airtight at room temperature.

vegetable shortening, sugar, egg, baking soda, flour, cinnamon, ground ginger, ground cloves, molasses, fresh ginger, turbinado sugar

Taken from www.myrecipes.com/recipe/donnas-molasses-cookies (may not work)