Gingersnap Yummies

I've decided to nickname these "The Forgotten Cookie."  No one ever remembers gingersnaps!  Not even me.  For some reason I got it into my head that for Thanksgiving, I'd make them for dessert.  Now I've made two more batches haha They're just so tasty and festive!  Enjoy them with a cold glass of milk.  Santa will love them, too!

Gingersnap Yummies

Ingredients:
3/4 cup shortening
1 1/3 cup sugar
1 egg
1/4 cup light molasses
2 tsp baking soda
2 cups flour
1/4 tsp salt
1 tsp cinnamon
1 tsp ground cloves
1 tsp ginger

Directions:
Preheat oven to 375 degrees.  Cream shortening and 1 cup sugar.  Set 1/3 cup sugar aside in small bowl.  Add egg and molasses.  Beat well.  Mix remaining ingredients except 1/3 cup sugar.  Roll into small balls and roll in extra sugar.  Place on cookie sheet about 1 inch apart.  They will spread a little bit during cooking.  Bake 10-12 minutes.

Here's a couple tips:
Use a wooden spoon to mix with.  Molasses works better with a wooden spoon.
Don't grease the cookie sheet.  The sugar will get wet and go hard during cooking.
If you want a soft inside, but crunchy outside, bake them for 10 minutes.  If you want them crunchy like the store sells them, bake for 12.  I only do 10.