Honey Snap Snaps

48 Servings

2 1/4 c flour
1 1/2 t baking soda
1 t ginger, Ground
1/2 t round cinnamon
1/4 t cloves, Ground
1 c brown sugar, packed
3/4 c solid vegetable shortening
1 ea egg
1/4 c honey
water and granulated sugar for dipping
cookies

Into large bowl, sift flour, baking soda, ginger, cinnamon, and cloves. In another bowl, cream brown sugar and shortening, mixing well. Blend in egg and honey. Beat well with wooden spoon.
Add dry ingredients gradually and mix. Shape dough into about 4 dozen walnut- size balls. Dip half of each ball in water, then in sugar.
Place sugared sides up on ungreased cookie sheet. Bake at 350 for 12 to 15 minutes, until cookies are delicately browned.

Wisconsin State Fair