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Ingredients: 2 cups sifted all purpose flour 2 teaspoons baking soda 1 tsp cinnamon 1 tsp ginger 1 tsp ground cloves 1 tsp salt 1+1/3 cup sugar 1 cup soft shortening (like Crisco) 1 cup light molasses 1 egg Directions: Combine flour, soda, cinnamon, ginger, cloves and salt; set aside. In large mixer bowl at medium speed, gradually add 1 cup of the sugar to the shortening; cream until very light and fluffy, about 5 minutes. Blend in the egg and molasses. At low speed, beat in the flour mixture until well blended, scraping down the side of the bowl as you mix. Refrigerate 1 hour. Pinch off pieces of dough, enough to make balls about 1-1/4 inch, and roll the balls in the remaining sugar. Place 2-1/2 inches apart on ungreased cookie sheet and bake for 8-10 minutes at 375. My Notes: The secret to success with these cookies is to keep a good eye on the first batch, and remove them when the crinkly tops are just beginning to form the little caverns. Then you will know just how long to leave them in; mine are perfect in 11 minutes. notes: The recipe calls for shortening like Crisco. You MUST use this -- do not be tempted to substitute butter or margarine!
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