Gingersnaps

Prep: 25 Min.; Chill: 1 Hour; Bake: 12 Min. per Sheet; Cool: 30 Min.; Yield: Aprox. 4 doz.

1 cup Brown Sugar
3/4 cup Shortening/Butter
1/4 cup Molasses
1 egg
2 1/4 cups all-Purpose Flour
2 tsps Baking Soda
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1/2 tsp Ground Cloves
1/4 tsp salt
Granulated Sugar

Beat brown sugar, shortening/butter, molasses, and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 1 hour. Heat oven to 375. Lightly grease cookie sheet.

Shape dough by rounded teaspoonfuls into balls; dip tops into granulated sugar. Place balls, sugared sides up, about 3 inches apart on cookie sheet.

Bake 9 to 12 minutes or just until set. Remove from cookie sheet to wire rack; cool completely.

1 Cookie: Calories 80 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 5mg; Sodium 70 mg; Carbohydrate 12g (Dietary Fiber 0g); Protein 1g
Diet Exchange: 1 Starch