Soft Ginger Snaps

I already posted a crispy version of this cookie, but I know some like a soft chewy cookie. This cookie is equally as good, but just a different texture.

SOFT GINGERSNAP COOKIE

(3 dozen)

Ingredients:

*2 cups sifted all-purpose flour

*2 teaspoons ground ginger

*1 teaspoon ground cloves

*1 teaspoon ground cinnamon

*1/2 teaspoon salt

*3/4 cup shortening

*1 cup white sugar

*1 egg

*1/4 cup dark molasses

*1/3 cup cinnamon sugar

Directions:

~Preheat oven to 350 degrees.

~Sift flour, ginger, cloves, baking soda, cinnamon, & salt in to a large bowl.

~Sift ingredients one more time.

~In a large mixing bowl, beat shortening until creamy.

~Slowly beat in the white sugar.

~Beat in egg & molasses.

~Mix in 1/2 of the dry ingredients.

~Mix in rest of dry ingredients until soft dough forms.

~Roll dough into 1-inch balls.

~Roll each ball into cinnamon sugar.

~Place on cookie sheet.

~Bake for 10 minutes, or until the tops are rounded and slightly cracked.

~Remove from oven and cool on cooling racks.