Soft Molasses Cookies

In a small saucepan, heat shortening until just melted; allow to completely cool, about 20 minutes.
1/3 cup shortening
Whisk flour, baking soda and spices together in a small bowl and set aside.
1 cup plus 2 tablespoons all-purpose flour (148 g)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 scant teaspoon salt
Pour cooled shortening into mixer bowl (if using a kitchen aid set up paddle) and beat egg, molasses and sugar into it. Add flour mix until just combined. Take care not to overmix. Cover and place in refrigerator to chill 15-30 minutes, if dough is too sticky to handle.
1 large egg
2 tablespoons unsulphured molasses
1/2 cup granulated cane sugar
Pre-heat oven at 375 degrees and prepare a large baking sheet with parchment paper or silpat.
Form into 1 ½-inch balls. Using a 1 ½ inch cookie scoop helps to keep each ball consistent. Roll in sugar and place on baking sheet 3 inches apart.
granulated cane sugar for rolling cookies
Bake for 12-14 minutes. In test kitchen, cookies were removed at 13 minutes and left on cookie tray to cool 5 minutes before transferred to a cooling rack. This yielded a nice soft cookie with a light crunchy bottom.
Store in air tight tins or containers for up to 1 week at room temperature once completely cooled.