3/4 c. shortening
1 c. sugar
1 egg
1/4 c. molasses
2 c. all-purpose flour
1/4 c. unsweetened cocoa
1 1/2 tsp. baking soda
2 1/2 tsp. ground ginger
1/2 tsp. salt
1/4 c. sugar

Cream shortening; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg and beat well. Stir in molasses. Sift flour and cocoa together; stir in soda, ginger and salt. Add to creamed mixture, stirring well.

Shape dough into 1" balls; roll in 1/4 cup sugar. Place 2" apart on lightly greased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Cool cookies completely on wire racks. Yield: about 4 dozen.