In a large mixing bowl, cream shortening and brown sugar till light and fluffy. Beat in the egg and molasses. Combine the flour, baking soda, cinnamon and salt; gradually add to the creamed mixture. Roll into 1 inch balls, then roll in additional sugar.
Place 2 inches apart on ungreased baking sheets. Bake at 350* for 10-12 minutes or till cookies are set and tops are cracked. Remove to wire racks to cool.
We instantly fell in love with the adorable Reindeer Gingerbread Cookies we found at TheSweetChick.com. Carole's recipe became our inspiration for our next Pinterest Test Kitchen Challenge. What You'll NeedYour...