Gingersnaps That Don't Suck

Cream 3/4 cup shortening [I used butter-flavored Crisco because that's what I had], 1 cup brown sugar, 1/4 cup molasses, and 1 egg till fluffy.

Sift together 1-1/4 cup sifted all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves; stir into molasses mixture.

Form into small balls. Roll in granulated sugar [I used demerara sugar for this because I like the look/texture of the larger crystals]; place 2 inches apart on greased cookie sheet. Bake at 375 for 12 minutes [10 minutes was sufficient in my oven; at 12, the sugar started to burn.]

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This recipe is from the 1986 edition of the Better Homes and Gardens New Cook Book.