2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon baking soda
1/4 teaspoon nutmeg 1/4 teaspoon mace
1/4 teaspoon cloves
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/4 cup vegetable shortening
3/4 granulated sugar
1/2 cup firmly packed brown sugar
1/3 cup light molasses
1 large egg

Combine flour, cinnamon, ginger, mace, nutmeg, baking soda, cloves, and salt in bowl. Beat butter, shortening, 3/4 cup granulated sugar and brown sugar at medium-high speed until fluffy. Beat in molasses and egg. On low speed, gradually beat in dry ingredients just until blended. Refrigerate 30 minutes.

Heat oven to 350 degrees. Lightly grease a large cookie sheet. Spread 1/3 cup granulated sugar on a plate. Measure 1/4 cup of dough (use a quarter-cup measure to scoop the dough to keep the gingersnaps' size uniform); roll into a ball. Coat with sugar. Repeat with remaining dough and sugar, arranging six balls 4 inches apart on a cookie sheet.

Bake 16-17 minutes. Cool on cookie sheets 5 minutes; transfer to wire racks and cool completely. (Can be made ahead. Wrap well and freeze up to 1 month. Thaw in single layer at room temperature 15 minutes). Makes 15 cookies.