Gingersnaps II Sugar topped spice cookie.
Beat together brown sugar, shortening, molasses, and egg. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Cover and refrigerate at least 1 hour.Advertisement
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet lightly.
Shape dough by rounded teaspoons into balls. Dip tops into white sugar. Place balls, sugar sides up, about 3 inches apart on the cookie sheet.
Bake 10 to 12 minutes, or just until set. Cool on wire racks.
Per Serving: 158 calories; protein 1.5g; carbohydrates 23.4g; fat 6.7g; cholesterol 7.8mg; sodium 136.2mg.