1 1/2 c Granulated sugar; divided

3/4 c Solid vegetable shortening

--- melt 2 c All-purpose flour

1/4 c Molasses

1 Egg; slightly beaten

2 ts Baking soda

1/2 ts Ground cloves

1/2 ts Ground ginger

1 ts Ground cinnamon

1/2 ts Salt

Recipe by: St. Louis Post Dispatch 7/10/95 In a large bowl, combine 1 cup of the sugar with the melted shortening, flour, molasses, egg, baking soda, cloves, ginger, cinnamon and salt. Mix until well combined. Although you can form cookies at this point, the dough will be easier to handle if you cover and chill it for about 30 minutes. Preheat oven to 375 degrees; lightly grease a cookie sheet. Using your hands, form balls of dough about the size of a walnut. Place the remaining 1/2 cup sugar in a large shallow dish. Roll the balls in the sugar to coat

completely. Place on the prepared cookie sheet, about 2 1/2 inches apart. Bake for 10 to 12 minutes or until cookies spread and are lightly browned on the bottom. Cool cookies on a wire rack. Store in an airtight Recipe from: "Firehouse Cooking: Food from North America's Bravest" by R.G. Adams (Penguin). Submitted by Susan Wolfe -----