Gingersnaps (Holiday inspiration)

 

Makes about 4 dozen cookies

• 1 cup packed brown sugar
• ¾ cup shortening
• ¼ cup molasses
• 1 egg
• 2¼ cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon salt
• Granulated sugar

1. In a large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon ; stir in remaining ingredients except granulated sugar.
2. Cover ; refrigerate at least 1 hour.
3. Heat oven to 375F (190C) ; lightly grease cookie sheet with shortenong or cooking spray.
4. In small bowl, place granulated sugar.
5. Shape dough by teaspoonfuls into balls ; dip tops into granulated sugar.
6. Place balls, sugared sides up, about 3 inches apart on cookie sheet.
7. Bake 9 to 12 minutes or just until set ; remove from cookie sheet to wire rack.
8. Cool completely, about 30 minutes.

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