Gingersnaps II Recipe

Ingredients <br>- 1 cup packed brown sugar <br>- ¾ cup shortening <br>- ¼ cup molasses <br>- 1 egg <br>- 2 ¼ cups all-purpose flour <br>- 2 teaspoons baking soda <br>- 1 teaspoon ground cinnamon <br>- 1 teaspoon ground ginger <br>- ½ teaspoon ground cloves <br>- ¼ teaspoon salt <br>- ⅓ cup granulated sugar for decoration <br><p></p>Directions <br>step 1: 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. <br>step 2: Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet lightly. <br>step 3: 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. <br>step 4: Bake 10 to 12 minutes, or just until set. Cool on wire racks. <br>

Ingredients
- 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

Directions
step 1: 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.
step 2: Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet lightly.
step 3: 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.
step 4: Bake 10 to 12 minutes, or just until set. Cool on wire racks.

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