Preheat oven to 350 degrees F.
Into a medium bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt.
In a large bowl with electric mixer, beat shortening until soft, 1 minute.
Gradually add sugar and continue beating until mixture is light and fluffy.
Beat in egg and molasses until well-blended.
Stir in flour mixture until completely mixed.
Place a little sugar in a medium bowl.
Scoop out heaping teaspoonfuls of mixture.
Using your palms, roll into 3/4-inch balls and drop into the sugar.
Roll to cover the surgace completely; then place balls 2 inches apart on ungreased baking sheets.
Bake until cookies are slightly rounded and tops appear lightly browned and crackles.
Remove baking sheets to wire racks to cool slightly.
The, using a metal pancake turner or palette knife, remove cookies to wire racks to cool completely.
Repeat with remaining cookie dough and sugar.
Store in airtight containers.
First published: 1996-01-27 last updated: 2013-10-26
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles