My grandma Elizabeth made many cookies and candies at Christmas. I loved these cookies as a child, and they’re still one of my favorites. As a child, I felt very important rolling the dough into balls, which, as instructed by my grandma, were to be “the size of a walnut.”
Sugar and spice cookie
Heat the oven to 375 degrees. Line 3 to 4 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together the shortening and 1 cup sugar. Add the egg and molasses, and mix well.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, cloves and ginger. Add this to the shortening mixture and combine.
Using your hands, form the dough into 1-inch balls, and roll in sugar to coat. Space the balls 2 inches apart on the prepared cookie sheets. Bake the cookies until browned, 10 to 12 minutes. Remove the cookies from the baking sheets and cool on wire racks.