Soft Gingerbread Cookies
2 cups flour
1/2 tsp. salt
2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ginger
3/4 cup shortening
1 cup sugar (plus about 1/4 cup to roll the dough in before baking)
1/4 cup molasses
In a mixing bowl, mix the flour, salt, baking soda, cinnamon, cloves and ginger together. Set aside.
In a separate bowl, cream together the shortening, 1 cup sugar, egg and molasses. Beat with an electric mixer for about 2 minutes.
Add the dry mixture to the wet mixture and mix together until well combined.
Use a cookie scoop to scoop out tablespoon sized balls and roll them into shape between your hands.
Place the extra 1/4 cup sugar in a small bowl and dip each cookie ball into the sugar, coating on all sides.
Place cookie dough balls on a cookie sheet and lightly flatten with the palm of your hand (or the bottom of a measuring cup or glass).
Bake cookies at 350° for 10 minutes.