Oatmeal Gingersnaps

1 cup shortening
2 cups sugar
2 Large egg
1/2 cup molasses
3 cups all-purpose flour
1 1/2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cloves
Additional sugar

In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine the dry ingredients; gradually add to creamed mixture and mix well. Roll into 1-in. balls; roll in additional sugar.

Place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10 minutes or until set (do not overbake). Remove to wire racks to cool. Yield: about 5 dozen.