---------- Recipe via Meal-Master (tm) v8.05
       Title: Snappy Gingersnap Cookies
  Categories: Cookies
       Yield: 60 servings
     3/4 c  Shortening
       1 c  Brown sugar, packed
   1 1/2 ts Baking soda
       1 ts Ground ginger
       1 ts Ground cinnamon
     1/2 ts Salt
     1/2 ts Ground cloves
     1/4 c  Molasses
       1    Egg
   2 1/4 c  All-purpose flour
            Granulated sugar
   Recipe by: Midwest Living, August 1995
        In a mixing bowl, beat the shortening with an electric mixer for 30
   seconds.  Add the brown sugar, baking soda, ginger, cinnamon, salt and
   cloves; beat until combined. Beat in the molasses and egg. Beat in as much
   of the flour as you can with the mixer. Stir in any remaining flour with a
   wooden spoon.  Cover and chill the dough for 2 hours, or until it is easy
   to handle.
       Preheat oven to 375 degrees.  Shape the dough into 1-inch balls and
   roll in granulated sugar; place 2 inches apart on ungreased cookie sheets.
   Bake for 8 to 9 minutes, or until the balls set and the tops are cracked.
   Do not bake on the lower oven rack and don't overbake. Cool the cookies on
   waxed paper or a wire rack.  The cookies will be softer if cooled on waxed
   paper.  Penny Halsey (ATBN65B).