King Size Gingersnaps
2 cups sifted all-purpose flour
3/4 cups soft vegetable shortening
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon ground cloves
1 egg, slightly beaten
1 teaspoon ginger
1/4 cup light molasses
1 teaspoon cinnamon
3 teaspoons baking soda
1.) Heat oven to 350°
2.) Sift flour with salt, cloves, ginger, cinnamon, and baking soda.
3.) In a large bowl, with mixer at medium speed, cream shortening until light and fluffy, gradually adding sugar. Blend in egg and molasses; stir in flour mixture until well blended.
4.) Shape dough into 1 ½ - inch balls; roll in granulated sugar. Place, 3 inches apart, on un-greased cookie sheets. Flatten with fingers; sprinkle with more sugar.
5.) Bake 8-10 minutes.
6.) Let stand a minute before removing to wire racks to cool.
Store in tightly covered container; these keep well.