Ginger Snaps

Directions

1. 1
   In a medium mixing bowl stir together the flour, ginger, soda, cinnamon, cloves, and salt.
2. 2
   Set aside.
3. 3
   In a large mixing bowl beat shortening until softened.
4. 4
   Gradually add the 2 cups granulated sugar; beat until fluffy.
5. 5
   Add eggs and molasses; beat well.
6. 6
   Add half of flour mixture; beat until combined.
7. 7
   Stir remaining flour in with a wooden spoon.
8. 8
   Shape dough into balls.
9. 9
   Roll in coarse or granulated sugar.
10. 10
    Place on ungreased cookie sheet about 2 1/2 inches apart.
11. 11
    Bake in a 350 oven for 12 to 14 minutes or until cookies are light brown and puffed.
12. 12
    (Do not over bake - they will not be chewy.)
13. 13
    Let stand for 2 minutes before transferring to wire rack.
14. 14
    Cool.
15. 15
    Enjoy!
16. 16
    ** Be sure to use plain, all-purpose flour and the baking soda and salt - they will not turn out right with self-rising flour.
17. 17
    **.