| 1 | cup packed brown sugar |
| 3/4 | cup shortening |
| 1/4 | cup molasses |
| 1 | egg |
| 2 1/4 | cups Gold Medal® all-purpose flour |
| 2 | teaspoons baking soda |
| 1 | teaspoon ground cinnamon |
| 1 | teaspoon ground ginger |
| 1/2 | teaspoon ground cloves |
| 1/4 | teaspoon salt |
| 3 | tablespoons granulated sugar |
| 1. | Heat oven to 325°F. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar. |
| 2. | Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart. |
| 3. | Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack. |
| Decrease baking soda to 1 1/2 teaspoons. Bake 14 to 16 minutes. |
|
| Purchase shortening formed in oblong packages marked for easy cutting and measuring. It eliminates messy measuring in cups. |
|
| Spray the inside of the measuring cup with cooking spray so molasses will slide out of the cup easily. |
Nutrition Information:
160 ( 60); 7g ( 1 1/2g, 1g); 10mg; 135mg; 22g ( 0g, 12g); 1g 0%; 0%; 0%; 6% 1/2 ; 1 ; 0 ; 1 1/2 1 1/2