1 1/2 c. shortening
2 c. sugar
1/2 c. molasses
2 eggs, slightly beaten
4 c. all purpose flour
4 tsp. baking soda
2 tsp. cloves
2 tsp. ginger

Cream shortening and sugar; beat in molasses and eggs. In a separate bowl, stir together the flour, soda and spices. Beat dry mixture into shortening mixture. Chill dough 1 hour. Form into one inch balls. Roll the balls in granulated sugar. Place on greased cookie sheet, 3 inches apart. Bake at 375 degrees for about 15 to 18 minutes. For best results, bake 1 sheet at a time in the center rack of the oven. This recipe makes about 2 dozen gingersnaps.