GINGERSNAPS

1 cup packed brown sugar

3/4 cup shortening

1/4 cup molasses

1 egg

2 1/4 cups all purpose flour

2 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

1/4 tsp. salt

granulated sugar

Mix brown sugar, shortening, molasses and egg in large bowl. Stir in flour, baking soda, cinnamon, ginger, cloves and salt. Cover and refrigerate at least 1 hour.

Heat oven to 375 degrees. Grease cookie sheet lightly. Shape dough by rounded teaspoonfuls into balls; dip tops into granulated sugar. Place ball, sugar side up, about 3 inches apart on cookie sheet. Bake 10-12 minutes or just until set. Remove from cookie sheet. Cool on wire rack. Makes about 4 dozen.

Recipe from Betty Crocker's New Christmas Cookbook