Gingersnaps
~my Mom's recipe~

3/4 c. shortening 
1 c. brown sugar
1/4 c. dark molasses
1 egg
2 1/4 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves

1. Cream first four ingredients (shortening thru egg) together until fluffy.
2. Combine dry ingredients in a separate bowl.  Gradually stir the dry mixture into the wet.  
3. Chill dough approx. 2 hours.
4. Preheat oven to 325°.
5. Roll dough into balls (size of small walnuts) and place on non-stick cookie sheet.
6. Bake for 10 minutes at 325°.  Cool on wire racks.