Gingersnaps

I have a love/hate relationship with these cookies.  I love gingersnaps, but hate putting Crisco in cookies.  To me, it's just a gross food-like substance which is basically 100% trans fat if I'm not mistaken.  Still, I've tried a number of other recipes, and can't get anything to turn out even close to these in taste, texture and appearance.  They're rich, chewy and very cute.  So - I make them for the neighbors at Christmas and try not to eat any myself....  Am I a bad person?

3/4 c. shortening (I use butter-flavored Crisco)
1 c. sugar
1 egg
1/4 c. molasses
2 tsp. baking soda
2 c. flour
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
1/3 c. sugar (for rolling dough)

Cream shortening with the cup of sugar.  Add egg and molasses and beat well.  Mix in remaining ingredients except the 1/3 c. sugar.  Shape into dough balls by rolling between palms.  Roll balls in the reserved sugar.  Bake on cookie sheet at 375* for about 10 minutes.  Don't overbake.  Yields 2-3 dozen cookies.