Instructions

• For the Shrewberry Cookies:
• Preheat the oven to 375°F.
• In a mixing bowl, cream together the brown sugar and vegetable shortening.
• Add the eggs one at a time, mixing well after each addition.
• In a separate bowl, sift together the all-purpose flour, baking soda, nutmeg, cinnamon, and cloves.
• Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
• Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
• Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden brown.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.