Submitted by Patti K. Trygg
3/4 cup Crisco shortening
1 cup granulated sugar
1 large egg
1/4 cup unsulfured molasses
2 cups flour
1/2 teaspoon salt
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon ginger
1 teaspoon cinnamon
3 teaspoons baking soda
Extra sugar for rolling dough balls
Preheat oven to 350; place oven rack 2nd from top
Blend ingredients together in order given.
Shape into teaspoon – tablespoon size balls and roll in sugar. Place 2 inches apart on parchment covered baking sheets.
Bake at 350 for 8 – 12 minutes. Cool on baking sheet for 2 minutes then remove.The cookies should ‘crackle’ on the top & be a bit ‘crispy’ around the edges; still a bit puffy when taking them out of oven, flattening out when cooled.
My notes: I’m a bit generous with the spices. Nowadays I use C&H sugar & King Arthur flour. I have an old porcelain top table that I place the hot cookie sheets onto. After the 2 or so minutes I slide the parchment paper (with the cookies) onto the table. They cool fast!