Yield: about 6 dozen
In a mixing bowl, cream together the shortening and sugar. Add the molasses and egg and beat until smooth. Sift together the flour, soda, salt, and spices. Add to the creamed mixture and blend well. Drop by the teaspoonful onto the baking sheets. Flatten with a fork dipped in milk.
Bake for 6 to 8 minutes. Remove the sheets from the oven when the cookies are still puffy and light brown. Allow to rest on the cookie sheets for 5 minutes before removing to wire racks to cool completely.
In this issue: Summer Off the Beaten Path
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