Cookie jar gingersnaps

---------- Recipe via Meal-Master (tm) v8.03
  
       Title: Cookie Jar Gingersnaps
  Categories: Polkadot, Lisa, Cookie:drop, Quick/easy
       Yield: 4 Dozen
  
       2 c  All-purpose flour                 3/4 c  White vegetable shortening
       1 tb Ground ginger                       1 c  Sugar
       2 ts Baking soda                         1    Egg
   1 1/2 ts Ground cinnamon                   1/4 c  Molasses
     1/2 ts Ground cloves                            Sugar for rolling
     1/2 ts Salt                           
  
   Preheat oven to 350F.  Into a medium bowl, sift together flour,
   ginger, baking soda, cinnamon, cloves, and salt.
   
   In a large bowl with electric mixer, beat shortening until soft, 1
   minute. Gradually add sugar and continue beating until mixture is
   light and fluffy.  Beat in egg and molasses until well-blended.
    Stir in flour mixture until completely mixed.
   
   Place a little sugar in a medium bowl.  Scoop out heaping
   teaspoonfuls of mixture.  Using your palms, roll into 3/4-inch balls
   and drop into the sugar.  Roll to cover the surgace completely; then
   place balls 2 inches apart on ungreased baking sheets.
   
   Bake until cookies are slightly rounded and tops appear lightly
   browned and crackles.  Remove baking sheets to wire racks to cool
   slightly.  The, using a metal pancake turner or palette knife, remove
   cookies to wire racks to cool completely.  Repeat with remaining
   cookie dough and sugar. Store in airtight containers.
   
   Source:  "The Complete Cookie Book" by Elizabeth Wolf Cohen
   
   Notes:  The cookies have 70.4 calores (42.7% from fat) and 3.4g fat
   each. They were delicious and easy to make.
   
   The Chef's Comments:
   "Yesterday i took a cookie recipe that I wanted to try, and I made
   exactly according to the recipe (it was great!) and then I made
   another batch, using the Prune Butter technique.  For cookies, the
   book suggests replacing all of the fat with Prune Butter, and removing
   as much sugar as 1/2 to 2/3 the amount of Prune Butter used, to keep
   sweetness consistent witht he original recipe.  The low-fat recipe was
   a difficult texture to work with, and they didn't spread out nicely
   when cooking.  They remained little clumps.  But they did taste very
   good.  I have a hard time telling the difference between the two,
   believe it or not.  Who would have thought substituting prunes for
   crisco was a wise choice??" - Lisa
   
   From: Lisa
   Date: 09-08-96 (12:38)
   The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627
  
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