Ginger Snaps (aka Gingies) - Sylvia's

¾ cup Crisco

1 egg

¾ cup sugar

4 Tbls Dark molasses

2 cups sifted flour

2 tsp baking soda

½ tsp salt

1 tsp ginger

1 tsp cinnamon
1 tsp ground cloves

Cream together Crisco and sugar. Blend in egg and molasses. Mix dry separately. Then mix in with moist ingredients. Roll dough into three logs. Seal in wax paper. Let chill for several hours. Roll into walnut size balls. Roll ball in white sugar. Place on ungreased cookie sheet. Bake 10 minutes at 350 F.