Gingersnaps

This is one of my husband's favorite cookies, so I always include them in my Christmas baking. They're also great if you want to send them through the mail ~ they hold up well.

GINGERSNAPS
(Yield: 5 dozen)

2 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
3/4 cup shortening (I always use butter)
1 cup sugar
1 egg, well beaten
1/4 cup molasses
Sugar for decorating

~ Preheat oven to 350 degrees, and lightly grease cookie sheets.

~ Sift together flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.

~ Cream shortening until softened. Add sugar gradually, creaming until fluffy after each addition. Add the egg and beat thoroughly. Blend in the molasses.

~ Add dry ingredients in halves to creamed mixture, mixing until well blended after each addition.

~ Form dough into 1-inch balls and roll in sugar. Place about 3 inches apart on cookie sheets, and bake at 350 degrees for 12 to 15 minutes.