Ginger Snaps

1. In a large mixing bowl place about half of the flour. Add the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with an electric mixer on medium to high speed till thoroughly combined, scraping the sides of the bowl occasionally. Beat in the remaining flour.
2. Shape dough into 1-inch balls. Roll the balls in sugar to coat. Place balls 2 inches apart onto ungreased cookie sheets.
3. Bake in a 375 degree oven for 8 to 10 minutes til edges are set and tops are crackled. Cool on cookie sheet for 1 minute. Remove cookies and cool on wire racks.

Yield: 48

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