Gingersnap Cookies

2 cups sifted all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon ¼ teaspoon nutmeg ½ teaspoon cloves ½ teaspoon ginger ½ teaspoon salt ¾ cup shortening 1 cup white sugar 1 egg ¼ cup dark molasses ⅓ cup white sugar (for rolling cookies in)

Preheat oven to 350° F. Combine the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. stir to thoroughly blend. Stir in the flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 ½ inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on a baking sheet. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.