Sift flour, baking
soda and salt together, set aside. In a large mixing bowl, beat shortening
and sugar until well blended. Beat in egg,
molasses, GINGER, CINNAMON, and CLOVES. Add the flour mixture in two parts,
blending well. Shape the dough into a ball, cover and refrigerate overnight
or at least 2 hours. Preheat oven to 350°. Shape dough into 11/2"
balls for large cookies - smaller are fine too. Roll the balls thoroughly
in sugar, place on ungreased cookie trays. The cookies spread out during
baking, so don't crowd them. Bake 15 minutes. Cool for a minute, then
remove from cookie sheets. Store in an airtight container for crispy cookies,
or in a regular cookie jar for chewy cookies.
Yield: 40-60 cookies
10 minutes plus chilling
30 minutes total (2 sheets at a time for 15 minutes each)