Ginger Snaps--a great recipe for Fall

Dy over at Classic Adventures asked everyone to post a favorite Fall recipe. I'm posting Grandma G.'s ginger snaps, which are so great with apple cider or tea or anything "fall-like" that you might like to drink! As a funny story, I took these to a ladies' Bible study potluck at our church in Colorado Springs. I was going through the line when the lady across the table from me poked at the cookies with the end of her fork and said (with a literal sniff, LOL), "Hard gingersnaps! I hate those!" I could hardly believe that, and my shocked mouth came out with, "They NOT hard . . . they're CHEWY" in a very strong tone. She looked surprised and took one, but I bet she never ate it. What a waste of a good cookie! So for the record, these are not hard ginger snaps. The moral here, however, is never criticize food in a potluck line when you don't know who made it--they could be standing across from you!

Grandma G.'s Ginger Snaps

3/4 cup shortening (butter works fine too, if you are like my wonderful sister-in-law and can't have crisco!)
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. salt
extra granulated sugar

In a large bowl, cream together shortening and sugar. Add molasses and egg. Beat until well-blended. Combine flour, soda, spices, and salt. Add to molasses mixture and mix well. Chill for at least an hour. Form into balls; roll in extra sugar. Place on greased cookie sheet. Bake at 350 for 8-10 minutes or until golden brown. Let stand one minute before removing to cooling racks. (I always double this recipe because it just doesn't make that many cookies--about 4 dozen.)