Crackly Gingersnaps

3/4 shortening
1 cup brown sugar, firmly packed
1/4 cup dark molasses
1 egg
2 1/4 cups sifted all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
1/4 teaspoon cloves

Cream shortening and brown sugar. Add molasses and egg; beat thoroughly. Sift flour, soda, cinnamon, ginger, salt, and cloves. Stir into creamed mixture. Cover and chill. Roll chilled dough into balls the size of small walnuts. Quickly dip balls into cold water, then dip tops of balls into granulated sugar. The sugar forms a crackly top when the cookies are baked. Place balls, sugared side up, 3/4" apart on a greased baking sheet. Bake in moderate oven 375 degrees for 10-12 minutes. Remove to cooling rack. Cool. Store in cookie jar with loose cover. Makes 4 dozen.