From Linda Cicero’s Cook’s Corner Column
3/4 cup shortening, butter or margarine
1 cup brown sugar (packed)
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Thoroughly mix shortening, brown sugar, egg and molasses in a bowl. In a second bowl stir together the flour, baking soda, cinnamon, ginger, cloves and salt. Mix the dry ingredients into the shortening mixture. Refrigerate 2 hours or overnight.
Heat oven to 375 degrees. Lightly grease a baking sheet.
Roll chilled dough into balls the size of large walnuts (1 to 11/2 inches). Dip tops in granulated sugar. Place, sugared side up, 3 inches apart on baking sheet. Bake 10-12 minutes, or just until set. Cool on wire rack. Makes 4 dozen cookies.
Per cookie: 74 calories (41 percent from fat), 3 g fat (1 g saturated fat, 1 g monounsaturated fat), 4 mg cholesterol, 1 g protein, 10 g carbohydrates, 0 fiber, 70 mg sodium.