Molasses Crinkles

3/4 cup shortening
1 cup packed light brown sugar
1/4 cup molasses
1 large egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar or larger-grained decorator's sugar

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{Cream:}

shortening and brown sugar until smooth.

beat in molasses and egg until well blended.

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{Combine:}

in another bowl, the flour, soda, cinnamon, ginger, cloves, and salt.

Add to the creamed mixture and stir until thoroughly blended.

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{Cover:}

the bowl and refrigerate for 1 1/2 to 2 hours, until thoroughly chilled.

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{Heat:}

oven to 375.

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{Line:}

a cookie sheet with a silicone mat or grease.

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{Add:}

about 1/3 cup of granulated sugar to a small bowl.

Have a bowl of water nearby, along with a flat-bottomed cup or glass.
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{Form:}

dough into 1-inch balls.

Dip the top of the balls into the sugar, then place, sugar-side up, on the baking sheet.

Leave about 2 to 3 inches between balls.

Dip the flat-bottomed cup or glass lightly in the bowl of water.

Gently press the top of each cookie with the wet bottom of the glass or cup to moisten lightly. {There's no need to flatten the balls; the cookies will spread while baking.}
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{Bake:}

for 10 to 11 minutes, until cookies are set.

Let cool for about 1 minute on the cookie sheet.

Remove to racks to cool completely.

Makes about 3 1/2 dozen cookies.