Gingersnaps

In a large bowl, combine oleo (or butter) and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Beat until combined, scraping bowl occasionally. Beat in egg and molasses until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill for 2 hours or until dough is easy to handle.

Preheat oven to 350 degrees. Place the coarse sugar in a small bowl or several bowls if you are using more than one color. Shape dough into 1-inch balls; roll balls in sugar. Place balls 2 inches apart on an ungreased cookie sheet.

Bake in a preheated oven for about 10 minutes or until tops are crackled and edges are firm. Transfer cookies to a wire rack; let cool. Makes about 50 cookies.