Ginger Snaps

1 ¾ cups all purpose flour

1 cup sugar (reserve 1/4/cup to sprinkle on top of hot cookies)

½ teaspoon salt

1 tablespoon baking soda

1 teaspoon ginger

1 teaspoon ground cloves

1 teaspoon cinnamon

¾ cup shortening (crisco)

1 egg

¼ cup molasses

Preheat oven to 350 degrees

Sift together all dry ingredients

Add molasses, shortening, egg

Mix well in mixer on medium

Roll into balls (I make mine about half the size of a golf ball)

Put on a cookie sheet, flatten with the palm of your hand (I make mine very thin, so that the cookies are crispy, however this means that the you must watch the cooking time very carefully because they can easily burn)

Bake 6 ½ - 7 minutes (this varies dependent on the thickness of cookies and the type of cookie sheet – the thinner they are, the quicker they cook (and can go from just right to over done in < 30 seconds)

Place cookies on a rack to cool and sprinkle with remaining sugar