Soft Ginger Cookies

1/3 cup shortening
1/2 cup sugar
1 egg
1/2 molasses
1/2 cup water
2 cups all-purpose flour
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon soda
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon cinnamon

Mix thoroughly shortening, sugar, egg, molasses and water. Blend in remaining ingredients. Cover; chill 1 hour.

Heat oven to 400. Roll into 1 inch balls and roll in granulated sugar; place balls 2 inches apart onto ungreased baking sheet. Bake 8 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet. Cool. Store in airtight container.

Makes about 4 dozen cookies.

I always loved these softer ginger cookies as opposed to the hard ginger bread cookies. Be careful, they disappear very quickly. Thanks for the request Melody.