3/4 cup shortening
1 cup brown sugar, packed
1/4 cup molasses
1 egg
2-1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon each ground white pepper
1/2 teaspoon mustard
1/2 teaspoon cardamom
1/4 teaspoon salt
1/4 teaspoon ground cloves
additional sugar

In a mixing bowl, cream shortening and brown sugar until light, gradually adding molasses and egg.

Whisk together flour, baking soda, ginger, cinnamon, pepper, mustard, cardamom, salt and cloves.

With mixer on lowest speed, add the flour mixture to the sugar mixture, gradually. Beat on medium speed for 30 seconds, or until all ingredients are combined.

Cover and refrigerate for 1 hour or overnight.

Using your hands, roll into 1 inch balls, then roll in granulated white sugar.

Bake at 375°F for 10-12 minutes or until surface cracks. Remove to wire racks to cool.

Makes about 4-1/2 dozen, depending on size of each cookie.