The texture of these spicy offerings varies according to baking
               time.   Underbake them if you are partial to a chewy cookie;
               give them an extra  minute or two in the oven if a crisp cookie is
               desired.

                3/4 cup vegetable shortening at room temperature
                1 cup firmly packed light brown sugar
                1 large egg, beaten lightly
                1/4 cup unsulfured molasses
                2 cups all purpose flour
                2 teaspoons baking soda
                1 teaspoon cinnamon
                1 teaspoon ground ginger
                1/2 teaspoon ground cloves
                1/4 teaspoon salt
                granulated sugar for dipping the balls of dough.

                In a bowl cream the shortening with the brown sugar until the
               mixture is  light and fluffy and stir in the egg and the molasses.
               Into another bowl  sift together the flour, the baking soda, the
               cinnamon, the ginger, the  cloves and the salt, add the flour
               mixture in batches to the shortening  mixture, and blend the
               dough well. Chill the dough, covered, for 1 hour.

                Roll level tablespoons of the dough into balls, dip one side of
               each ball  into the granulated sugar, and arrange the balls,
               sugared sides up, about 3  inches apart on greased baking
               sheets.  Bake the cookies in batches in the  middle of a preheated
               375 degree F oven for 10 to 12 minutes, or until they  are puffed
               and cracked on top.  transfer the cookies with a metal spatula  to
               racks and let them cool.  Makes about 40 cookies.