Snappy Gingersnap Cookies

---------- Recipe via Meal-Master (tm) v8.05

Title: Snappy Gingersnap Cookies
Categories: Cookies
Yield: 60 servings

3/4 c Shortening
1 c Brown sugar, packed
1 1/2 ts Baking soda
1 ts Ground ginger
1 ts Ground cinnamon
1/2 ts Salt
1/2 ts Ground cloves
1/4 c Molasses
1 Egg
2 1/4 c All-purpose flour
Granulated sugar

Recipe by: Midwest Living, August 1995
In a mixing bowl, beat the shortening with an electric mixer for 30
seconds. Add the brown sugar, baking soda, ginger, cinnamon, salt and
cloves; beat until combined. Beat in the molasses and egg. Beat in as much
of the flour as you can with the mixer. Stir in any remaining flour with a
wooden spoon. Cover and chill the dough for 2 hours, or until it is easy
to handle.
Preheat oven to 375 degrees. Shape the dough into 1-inch balls and
roll in granulated sugar; place 2 inches apart on ungreased cookie sheets.
Bake for 8 to 9 minutes, or until the balls set and the tops are cracked.
Do not bake on the lower oven rack and don't overbake. Cool the cookies on
waxed paper or a wire rack. The cookies will be softer if cooled on waxed
paper. Penny Halsey (ATBN65B).

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