1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
2 1/4 cups all purpose flour
About 3 tablespoons of sugar (you'll figure it out) for pressing the cookies into.
Note: if you double this recipe, you'll use about 3 cookie sheets and make about 50 - 60 cookies. I always double it. Twice the reward for the same amount of work.
- Heat oven to 325 degrees F. In a large bowl beat brown sugar, shortening, molasses, and egg. Use an electric mixer.
- Once you've got that mixed up nicely, then add the rest (EXCEPT the sugar). Add the flour a cup or two at a time, to avoid making a mess. Don't worry about over-mixing.
- Pour the sugar on to a small plate.
- Roll the dough into small balls, about an inch and a half in daimeter, then press them down into the sugar on the plate to flatten them. Then put that on your ungreased cookie sheet, sugared side up.
- They will slump about 50% when you cook them. If you leave them as balls, they're gonna come out as balls. They slump about as much as chocolate chip cookies (the ones made with shortening, not butter). So you can put them about an inch apart on the cookie sheet. I press mine down to about a half inch to a quarter inch thick.
- Cook for 13 to 16 minutes. This can be a little tricky. You really don't want the insides to be doughy. They will firm up as they cool as well. Some recipes call for you to take them off the sheet immediately (if you grease it, you won't have to). If you wait till they're cool, you'll have to be a little more careful with your spatula to not break them.