Spicy Ginger Crinkle Cookies

3/4 cup shortening
1 cup packed brown sugar
1 egg
1/4 cup fancy molasses
1 tsp vanilla
2 cups all-purpose flour
2 tsp each baking soda and ground ginger
1 tsp cinnamon
1/2 tsp ground allspice or cloves
1/2 tsp salt
1/4 cup granulated sugar

In large bowl, beat shortening with brown sugar until fluffy. Beat in egg, molasses and vanilla until smooth. In separate bowl, whisk together flour, baking soda, ginger, cinnamon, allspice and salt; stir into molasses mixture in 2 additions.

Scoop dough by level tablespoonfuls and roll into balls. Roll in granulated sugar to coat and place, about 2 inches apart, on parchment paper-lined or greased rimless baking sheets.

Bake in 350 F oven for about 12 minutes or until flattened, tops are cracked and bottoms are browned. Let cool on pans on rack. Makes about 46 cookies.

(Make Ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Source: The Complete Canadian Living Cookbook, 2001.