Gingersnaps

Source: My mom's recipe box

Ingredients:
3/4 cup shortening (Mel's Kitchen Cafe's version is almost identical to this recipe, but she uses all butter, which is also super delicious and I do that when I need a shortening-free version of these cookies)
1 cup sugar
1/4 cup light molasses
1 egg, beaten
2 cups flour
1/4 teaspoon salt
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger

Directions:
Cream shortening and sugar, add molasses and egg, beat well.  Add sifted dry ingredients.  Mix well.  Roll in small balls and roll in sugar.  Bake at 375° for 8-10 minutes.  (I'd say definitely toward the lower end of that time scale - you don't want them to burn!)

Notes:
A Christmas tradition at the Elwood house.  These gingersnaps are so wonderful - and the best part is that they are soft - so maybe not "snappy" but definitely delicious and spicy.  (If yours tend to harden up, just keep them in an airtight container with a slice of bread - the bread will dry out leaving the cookies soft as can be.)  We love these!