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Melt shortening. Let cool (but not re-solidify). To shortening add sugar, molasses, egg, beat well. In 2nd bowl sift flour, baking soda, cloves, ginger, cinnamon, salt. Slowly add flour mixture to molasses mixture, beating until mixture becomes too thick, then beat by hand. Refrigerate dough for 1-2 hours. Make 1” balls an place 2 “ apart on greased cookie sheet. Tamp cookie ball with bottom of glass dipped in sugar. Back 8-10 minutes.
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