1 1/2 cups vegetable shortening
                2 cups sugar
                2 eggs OR  1/2 cup Egg Substitute
                1/2 cup molasses
                4 cups unbleached white flour
                2 tsp baking soda
                2 tsp cinnamon
                2 tsp ground cloves
                2 tsp ground ginger

                white sugar for dipping

                Heat oven to 375F (190 C).  Cream shortening and sugar in bowl;
               add  eggs and molasses and beat until fluffy.

                Combine flour, baking soda, spices in a separate bowl and stir
               into  shortening mixture.  Roll dough into 1 inch (2.5 cm) balls.
               Dip in  sugar and place on greased baking sheets.  Bake for 12
               minutes.

                Makes 80 gingersnaps.