Double Ginger Crackle Cookies

by Sandy Savage
1/2 cup shortening
1 cup granulated sugar
1 egg
1/2 cup molasses
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 cup finely chopped VE Crystallized Ginger
1 Tbsp VE Ground Ginger
1 tsp VE Cinnamon
1 tsp VE Cloves
granulated sugar for rolling

1. In a large bowl, cream together shortening and sugar. Beat in egg and molasses.
2. In separate bowl, mix together remaining ingredients (except rolling sugar). Mix into creamed mixture until well blended.
3. Shape into 1 inch balls. Roll in sugar. Place 2 inches apart on greased baking sheets.
4. Bake in 350 F oven for 8 to 10 minutes, or until golden brown. Don’t overbake, cookies should be slightly soft when removed from oven. Let cool on baking sheets for about 5 minutes, then place on cooling racks.