Chewy Ginger Snap Cookies

• 3/4 cups Vegetable Shortening
• 3/4 cups Granulated Sugar, Divided
• 1/2 cups Packed Light Brown Sugar
• 1 whole Large Egg
• 1/4 cups Unsulfered Molasses
• 2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 Tablespoon Ground Ginger
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Cloves
• 1/4 teaspoons Salt
• 1/4 cups Granulated Sugar For Decoration

1. In a large mixing bowl, beat together the shortening, 1/2 cup granulated sugar, and brown sugar until fluffy and blended. Beat in the egg and molasses.
2. In a separate bowl, combine all of the dry ingredients. Stir with a whisk. Slowly stir the dry mixture into the molasses mixture just until dough forms. Cover and chill the dough for 2 hours.
3. Preheat the oven to 375u0b0F. Roll the dough into 1-tablespoon-sized balls. Rolls the balls into the remaining sugar, and place them 2 inches apart on a parchment-lined baking sheet. Bake 9-11 minutes .
4. Cool the cookies on the pan for 5 minutes before transferring to a wire rack to cool completely.

vegetable shortening, sugar, brown sugar, egg, unsulfered molasses, allpurpose, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, salt, sugar

Taken from tastykitchen.com/recipes/holidays/chewy-ginger-snap-cookies/ (may not work)