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Ginger Snaps 3/4 cup Crisco (shortening) 1 cup sugar 1 egg ¼ cup molasses 2 ¼ cup all purpose flour 2 tsp baking soda 1 tsp salt (I use coarse salt) 1 tsp ground ginger ½ tsp ground cinnamon ¼ tsp ground cloves Extra sugar for rolling Cream together shortening and sugar. Beat in egg and molasses. Add flour, baking soda, salt and spices. Chill dough for at least 30 minutes. Roll dough into 1 inch balls. Roll in small bowl of sugar until completely coated. Place on baking sheet lined with parchment (or a greased baking sheet). Bake at 350 degrees for 9-11 minutes (depending on the size of the balls and heat of your oven). Watch to see that they are browning just a touch on the edges and flattening. Remove from oven and let sit on pan for a few minutes – cookies will form the beautiful cracks as they cool a little. Transfer to a wire rack to cool completely.