Ginger Snaps

Ingredients:

¾ cup shortening

1 cup packed brown sugar

½ cup molasses

1 egg

2 ¼ cups flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon cinnamon

½-1 teaspoon ground cloves

½ teaspoon salt

1 ½ cups granulated sugar

Directions: Pre heat oven to 350 degrees F. Line two baking sheets with foil and spray very generously with cooking spray. Mix shortening, brown sugar, molassess and egg together with electric mixer. Combine the dry ingredients in a separate bown and then add to shortening mixture. Stir well and roll into 1 inch size balls. Roll the balls in granulated sugar and then place 2 inches apart on baking sheets. Tear off a sheet of wax paper large enough to cover all the cookies on your baking sheet and spray one size generously with cooking spray. Press down firmly on each cookie with a meat mallet (I call it a ‘meat smoosher’) or the bottom of a glass. Lift off the wax paper and sprinkle again with granulated sugar. Bake for 8-10 minutes or until dark golden brown around the edges. Let cool and store in an airtight container.