The texture of these spicy offerings varies according to baking time. Underbake them if you are partial to a chewy cookie; give them an extra minute or two in the oven if a crisp cookie is desired.

　　

Ingredients

Makes about 40 cookies

　　3/4 cup vegetable shortening at room temperature

　　1 cup firmly packed light brown sugar

　　1 large egg, beaten lightly

　　1/4 cup unsulfured molasses

　　2 cups all-purpose flour

　　2 teaspoons baking soda

　　1 teaspoon cinnamon

　　1 teaspoon ground ginger

　　1/2 teaspoon ground cloves

　　1/4 teaspoon salt

　　granulated sugar for dipping the balls of dough

　　

Step 1

In a bowl cream the shortening with the brown sugar until the mixture is light and fluffy and stir in the egg and the molasses. Into another bowl sift together the flour, the baking soda, the cinnamon, the ginger, the cloves, and the salt, add the flour mixture in batches to the shortening mixture, and blend the dough well. Chill the dough, covered, for 1 hour.

　　

Step 2

Roll level tablespoons of the dough into balls, dip one side of each ball into the granulated sugar, and arrange the balls, sugared sides up, about 3 inches apart on greased baking sheets. Bake the cookies in batches in the middle of a preheated 375°F. oven for 10 to 12 minutes, or until they are puffed and cracked on top. Transfer the cookies with a metal spatula to racks and let them cool.