Cookie Jar Gingersnaps

• 2 cups flour, all-purpose
• 3/4 cup vegetable shortening
• 1 tablespoon ginger ground
• 1 cup sugar
• 2 teaspoons baking soda
• 1 each eggs
• 1 1/2 teaspoons cinnamon ground
• 1/4 cup molasses
• 1/2 teaspoon cloves ground
• 1/2 teaspoon salt

1. Preheat oven to 350F (180C).
2. Into a medium bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt.
3. In a large bowl with electric mixer, beat shortening until soft, 1 minute.
4. Gradually add sugar and continue beating until mixture is light and fluffy.
5. Beat in egg and molasses until well-blended.
6. Stir in flour mixture until completely mixed.
7. Place a little sugar in a medium bowl.
8. Scoop out heaping teaspoonfuls of mixture.
9. Using your palms, roll into 3/4 inch balls and drop into the sugar.
10. Roll to cover the surgace completely; then place balls 2 inches apart on ungreased baking sheets.
11. Bake until cookies are slightly rounded and tops appear lightly browned and crackles.
12. Remove baking sheets to wire racks to cool slightly.
13. The, using a metal pancake turner or palette knife, remove cookies to wire racks to cool completely.
14. Repeat with remaining cookie dough and sugar.
15. Store in airtight containers.

flour, vegetable shortening, ginger ground, sugar, baking soda, eggs, cinnamon ground, molasses, cloves ground, salt

Taken from recipeland.com/recipe/v/cookie-jar-gingersnaps-46363 (may not work)