Preheat oven to 350°F. Grease cookie sheets; set aside.

In a large bowl, beat together shortening and 1 cup sugar. Add egg; beat until light and fluffy, then add molasses.

In a separate bowl, combine flour, baking soda, salt, ginger and cinnamon. Add to egg/molasses mixture; beat until smooth and blended.

Gather up bits of dough and roll them between the palms of your hands into 1-inch balls, then roll each ball in granulated sugar.

Place balls about 2 inches apart on prepared cookie sheets. Bake 10 to 12 minutes, until cookies have spread and tops have cracked. Remove from sheets and cool cookies on a wire rack.

Featured By: Chef Allen Susser