Cookie Jar Gingersnaps

Directions

Preheat oven to 350℉ (180℃).

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 ¾ 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.