Soft Molasses Cookies

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg (let the egg sit in a warm, NOT HOT, water bath for about 10 minutes to remove the chill)
2.25 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves

1/4 tsp nutmeg
1/4 tsp salt
3 tbsp granulated sugar

1. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed (speed 4 on KitchenAid mixer). Stir in remaining ingredients (except granulated sugar) either by hand or on stir setting on KitchenAid mixer. Chill 30 minutes, longer if dough is still very tacky.

2. Preheat oven to 350.

2. Scoop dough by tablespoonfuls, rolling into balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart (my sheets will hold 9 cookies). Replace dough in refrigerator when not scooping.

3. Bake 8-9 minutes (8 minutes in my oven), just until set and beginning to crackle on top; DO NOT OVERBAKE. Allow to cool for 2 minutes on baking sheet before moving to cooling rack. After cooling completely, store in airtight container.

Makes 2-3 dozen cookies.