Gingersnaps III

1 cup white sugar

¼ cup light molasses

1 egg

2 cups all-purpose flour

¼ teaspoon salt

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cloves

½ teaspoon ground ginger

⅓ cup granulated sugar for decoration

¾ cup shortening

Cream together shortening and sugar. Mix in molasses and egg. Stir in sifted flour, salt, soda, cinnamon, clove, and ginger. Dough will be soft and a little sticky.

Mold into walnut-sized balls, and roll in sugar. Place on greased cookie sheets.

Bake at 350 degrees F (175 degrees C) for 7 to 8 minutes. Baking them longer will make them less soft, but still chewy.