Ginger Snaps

This recipe came from Bath and Bodyworks.  It was on the side of a basket of gingerbread-scented items.  It has since become a family favorite.  I f you  cook them longer they flatten out and are crisp.  Shorter cooking time makes them soft.

2 cups flour

2 tsp baking soda

1 tsp ginger

1 tsp cloves

1 tsp cinnamon

3/4 cup shortening

1 cup sugar

4 tbsp molasses

1 egg

sift together flour, baking soda, ginger, cloves and cinnamon.  set aside.

cream shortening. add sugar, egg and molasses.  Beat well.  add flour mixture and beat until smooth.  mixture will be very stiff. take a teaspoonful of mixture, roll into a ball, then roll ball in sugar. bake on greased cookie sheet for 10 to 12 minutes at 350 degrees.