|All purpose flour||2 Cup (32 tbs)|
|Baking soda||3 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Shortening||3⁄4 Cup (12 tbs)|
|Light molasses||1⁄4 Cup (4 tbs)|
Preheat oven to 350F.
Sift flour with baking soda, salt, cloves, cinna- mon, and ginger; set aside.
In large bowl of electric mixer, at medium speed, gradually add 1 cup sugar to shortening, creaming until very light and fluffy—about 5 min- utes.
Blend in molasses and egg.
At low speed, beat in flour mixture just until well combined, scraping down side of bowl with rubber scraper.
Refrigerate 1 hour.
Shape dough into 1-inch balls; roll in remaining 1/3 cup sugar.
Place, 2 inches apart, on ungreased cookie sheets.
Bake 8 to 10 minutes (no longer), until golden brown.
Let stand 1 minute before removing to wire rack to cool.
Makes about 4 dozen