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Ginger Crinkle Tops

3/4 cup vegetable shortening
1 cup granulated sugar, plus approximately 1/2 cup extra for rolling
Egg Replacer equivalent to 1 egg or 1/4 cup soft silken tofu
4 Tbsp. dark molasses
1/2 tsp. salt
2 tsp. baking soda
1 tsp. ginger
1 tsp. ground cloves
2 cups all-purpose flour
1 cup raisins

• Preheat the oven to 350º F.
• Cream together the shortening, sugar, and egg replacer or tofu until smooth. Add the remaining ingredients and stir to mix thoroughly. Chill in the refrigerator for 30 minutes.
• Form the dough into 1-inch balls and roll them in a shallow bowl filled with the 1/2 cup extra sugar, then place them on an ungreased cookie sheet. Allow room for the cookies to spread.
• Bake the cookies for 8 to 10 minutes, being careful not to overbake them—if overbaked, they will become crispy rather than chewy.

Makes 2-3 dozen cookies

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