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CRISP GINGER SNAPS 
2 c. flour, sifted
2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. ground cloves
3/4 c. shortening
1 c. sugar
1/4 c. molasses
1 egg

Sift flour, soda, salt, cinnamon, ginger, ground cloves and set aside. Cream shortening and sugar in bowl until fluffy. Add molasses and egg. Beat; add gradually dry ingredients and blend well. Shape dough into 1 1/4 inch balls. Roll in granulated sugar and place 2 inches apart on greased cookie sheet. Bake at 375 degrees for 12 minutes or until no imprints remain when cookie is lightly touched with finger. Remove from baking sheet and cool on racks.
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