Ginger Snap Cookies

This is one of my favorite cookie recipes. The first time I tried a ginger snap cookie it was out of a bag and made with a jalapeno spice. It was so delicious! Then I began snooping through my Mom's recipe collection and guess what I found? That's right, a recipe for homemade ginger snap cookies. It is said that ginger can help relieve problems associated with your digestive tract and even help reduce pain from some forms of arthritis. Whatever the ginger spice does to your health there is one thing I know it does for my taste buds. It makes them happy! This recipe has a strong flavor of ginger but is also sweet, with a texture that is soft and chewy. Try it!

Ingredients
2 1/4 cups of all-purpose flour
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar

Directions
In a large mixing bowl place about half of the flour then add the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves.
The mixing process is rather tough so please try using an electric beater.
Beat, with an electric beater, on medium to high speed till thoroughly combined, scraping the sides of the bowl occasionally. Beat in what's left of the flour and mix until all is combined.

To make the cookies, shape dough into 1-inch balls. Place the sugar in a bowl then roll the 1-inch balls in the sugar, coat evenly. Place the coated cookie rolls 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 8-10 minutes or until edges are set and tops are crackled. Cool cookies  on sheet for 1 minute then remove to a wire rack.
This recipe should make at least 48 cookies.