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1
Position a rack in the middle of the oven.
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2
Preheat to 325 degrees.
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3
Line two baking sheets with parchment paper or possibly heavy aluminum foil.
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4
Sift the flour, baking soda, salt, cloves, cinnamon and ginger together and set aside.
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5
Put the shortening and 1 c. of the sugar in the large bowl of an electric mixer and beat on medium speed for about 1 minute, till smooth.
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6
Add in the egg and molasses and mix on low speed for about 30 seconds, till blended thoroughly.
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7
Stop the mixer and scrape the bowl during this time.
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8
On low speed, add in the flour mix and beat till all the flour is incorporated and the dough comes away from the sides of the bowl.
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9
For each cookie, roll 2 Tbsp.
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10
of dough between the palms of your hands into a 1 1/2 inch ball.
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11
Roll each ball in the remaining 1/4 c. of sugar to coat.
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12
Place balls about 2 inches apart on the prepared baking sheets.
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13
Bake one baking sheet at a time, about 17 min, reversing sheet after 8 min.
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14
The cookies will flatten toward the end of their baking time and the tops will have cracks when they are done.
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15
Bake the second pan of cookies.
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16
Cold the cookies on the baking sheet for 5 min, then transfer them to wire racks to cold completely.
