3/4 c. solid vegetable shortening
2/3 c. sugar
1 egg
1/4 c. molasses
2 1/4 c. flour
2 tsp. baking soda
1 tsp. ground ginger
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 1/2 c. currants
Sugar, for coating

Beat together shortening and sugar in large bowl with electric until light and fluffy. Beat in egg and molasses and beat until smooth. Sift together flour, baking soda, ginger, salt, cinnamon and cloves onto a piece of wax paper. Gradually beat into creamed mixture, stir in currants.

Drop dough by slightly rounded measuring teaspoon into small bowl of sugar, toss to coat. Place about 1 inch apart on ungreased cookie sheets. Bake at 375 degrees for 8 to 10 minutes. Remove cookies immediately to wire racks to cool completely. Store cookies in airtight container with wax paper between layers.