Currant Gingersnaps

I think these gingersnaps have just the right mix of spices: not too little, but not too much either. They're slightly crispy but not hard. Currants taste just like raisins but are smaller; if you don't have any and don't want to buy a box of them, you can substitute raisins (chop them up a bit in a food processor if you want smaller pieces).

I've had this recipe at least 20 years and don't remember where it came from.

Currant Gingersnaps
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2-1/4 cups flour
2 tsp. baking soda
1 tsp. salt (I use much less than this amount)
1/2 tsp. cinnamon
1/4 tsp. cloves
1-1/2 cups currants
additional sugar, if desired

Cream shortening and sugar; beat in egg and molasses. Add dry ingredients; stir to combine. Stir in currants. Chill dough 30 minutes.

Shape dough into small balls; if desired, roll in additional sugar. Bake on lightly greased (or parchment-lined) baking sheets, 8-1o minutes at 375 degrees. Makes about 80 small cookies.