This is my mother-in-laws favorite cookie. As long as you don't bake them too long and store them in an airtight container (I use ziplock bags) they will stay chewy. Also I always use parchment paper and Cushionaire pans when baking
cookies, it makes life easier.

GINGER CRACKLES

Mix well:
1 c. sorghum or dark molasses
1 c. sugar

Stir in:
1 c. solid shortening , melted
1 egg, slightly beaten
1 t. vanilla

Mix together dry ingredients and add to wet ingredients..
4 1/2 c. flour
2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/4 t. ginger

Stir until well mixed. Chill until dough can be handled easily, then shape into balls the size of a walnut and roll in granulated sugar. Put on greased cookie sheet and bake at 350 degrees 10 to 12 minutes.