Gingersnaps II

1 cup packed brown sugar

¾ cup shortening

¼ cup molasses

1 egg

2 ¼ cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

¼ teaspoon salt

⅓ cup granulated sugar for decoration

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

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet lightly.

Shape dough by rounded teaspoons into balls. Dip tops into white sugar. Place balls, sugar sides up, about 3 inches apart on the cookie sheet.

Bake 10 to 12 minutes, or just until set. Cool on wire racks.