Pogen’s Gingersnaps

1/4 C (1/2 stick) butter
1/2 C vegetable shortening
1 C packed brown sugar
1/4 C molasses
1 egg
2-1/4 C sifted flour
2 t baking soda
1/2 t salt
1 t powdered ginger
2 t ground cinnamon
1/2 t ground cloves

Preheat oven to 350 F. Cream butter, shortening, brown sugar, molasses, and egg until light and fluffy. Sift together dry ingredients, combine both mixtures.

Form dough into walnut-sized balls. With floured fingers, press the balls into flat circles on an ungreased cookie sheet. (I flattened mine with my hands and then dipped them in granulated sugar.) Bake for 8 minutes, or until golden brown.

Remove from cookie sheet as soon as cookies are cool and seal in a covered container to preserve their crunch.

Makes 4 dozen.