1/2 cup granulated sugar
1/2 cup molasses
1/4 cup vegetable shortening
1 large egg
1 teaspoon baking soda
1/2 cup hot water
2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Beat sugar, molasses, shortening and egg in a medium bowl until thoroughly combined. Dissolve baking soda in hot water. Stir into creamed mixture. Sift together flour, ginger, nutmeg, cloves, cinnamon and salt. Stir into creamed mixture. Cover and refrigerate for 1 hour.
Preheat oven to 400°F.
Drop dough by the tablespoon 2 inches apart onto cookie sheets.
Bake 7 to 9 minutes, or until just starting to crisp around the edges. Cool on a wire rack.
makes 24 cookies.