Gingersnap Cookies

• 2-1/4 cups (525 ml) all-purpose flour
• 1 cup (225 ml) packed brown sugar
• 3/4 cup (175 ml) shortening or cooking oil
• 1/4 cup (60 ml) molasses
• 1 egg
• 1 tsp (5 ml) baking soda
• 1 tsp (5 ml) ground ginger
• 1 tsp (5 ml) ground cinnamon
• 1/2 tsp (2 ml) gound cloves
• 1/4 cup (60 ml) sugar

1. In a mixing bowl combine about half of the flour, the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves.
2. Beat with an electric mixer on medium to high speed till thoroughly combined.
3. Beat in remaining flour.
4. Shape dough into 1-inch balls.
5. Roll in sugar.
6. Place 2 inches apart on an ungreased cookie sheet.
7. Bake in a 375 degree (200 C.) oven for 8-10 minutes or till set and tops are crackled.
8. Cool cookies on a wire rack.

flour, brown sugar, shortening, molasses, egg, baking soda, ground ginger, ground cinnamon, gound cloves, sugar

Taken from online-cookbook.com/goto/cook/rpage/000C6C (may not work)