Ginger Snaps...oooooh snap!

This is Marissa Lynn's recipe, and, according to the hoards of pie-eschewing-pot-luck-goers, they are the best of all time.  So to kick off the cookie season, I'm posting this on her behalf!

Ginger Snaps

1 cup sugar
3/4 cup shortening (I use Crisco)
1 egg
4 Tablespoons molasses (1/4 cup)
1 t. cinnamon
1 t. nutmeg
1 t. ground cloves
1 t. ginger
2 t. soda
1/4 t. salt
2 cups flour

Mix together sugar, shortening, egg, and molasses.

Sift remaining ingredients and add to creamed mixture.

Chill the dough a couple of hours if time permits to make it easier to


Shape into balls. Roll in sugar.

Bake about 9-10 minutes at 350 degrees.

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