Submitted by Jean Barstow
3/4 cup Crisco
1 cup sugar
1/4 cup molasses
1/4 teaspoon ground cloves
3/4 teaspoon ginger
1 teaspoon cinnamon
2 teaspoon baking soda
2 1/4 cup flour
1 cup dried sweetened cranberries
decorative sugars or sprinkles
Preheat oven to 350.
Beat together Crisco and sugar until light and fluffy. Add the egg, beat well. Add molasses, beat well.
Add the spices and baking soda, beat to blend well. Add the flour to form a dough. Stir in the cranberries.
Divide into 1/3’s and wrap in saran wrap. Refrigerate at least one hour.
Roll the dough into breakfast sausage sized links and dip the tops in sugar or sprinkles.
Place at least 2″ apart on cookie sheets, 10 cookies per sheet. Bake at 350 for 10-12 minutes.
Remove cookies from oven when the tops start to crack. Cool on sheets for a minute or two, then cool on racks.
Makes 2 1/2 dozen cookies.