Eliza Larmour's Gingersnaps

• 1 cup sugar
• 1 cup Crisco
• 1 egg
• 1/4 cup dark molasses
• 1 tablespoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon ginger
• 2 cups flour
• Additional sugar for rolling

1. Preheat the oven to 350 degrees.
2. Cream the sugar and shortening.
3. Add the egg and molasses.
4. Add the dry ingredients.
5. Form the mixture into one-inch balls.
6. Roll the balls in sugar and place them at least one inch apart on an ungreased cookie sheet.
7. Bake 12 minutes.
8. Cool the cookies on the cookie sheet until firm, then remove them carefully with a spatula.

sugar, crisco, egg, dark molasses, baking soda, salt, cinnamon, ground cloves, ginger, flour, sugar

Taken from cooking.nytimes.com/recipes/2890 (may not work)