Ginger cookies

This is my favorite Christmas cookie, for a couple reasons.  I only make them at Christmas.  I only make one batch.  And if Christmas had a taste (besides pine, I guess), then this would be it.

I find that this recipe is just perfect.  I might add a little more cloves than they call for, but that's because I am all about the cloves.  They are definitely ginger-y and molasses-y.  And yumm-y.

Giant Ginger Cookies
from Better Homes & Gardens New Cookbook

4 1/2 c. all-purpose flour
4 tsp. ground ginger
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. ground cloves
1/4 tsp. salt
1 1/2 c. shortening (I know, I know, it's not butter.  Shhh.)
2 c. sugar
2 eggs
1/2 c. molasses
sugar to roll the cookies in (1/2-3/4 c.)

In bowl, combine flour, ginger, soda, cinnamon, cloves and salt.  Set aside.  In mixer, beat shortening for 30 second.  Add 2 c. sugar; beat until combined.  Beat in eggs and molasses until combined.  Beat in flour mixture.  Shape dough into 2 inch balls (they are called "giant" cookies, after all!) and roll in sugar.  Place 2-2 1/2 inches apart on ungreased cookie sheet.  Bake at 350 for 11-13 minutes or until bottoms are lightly browned and tops are puffed.  They will look undone, but they are done.  Don't overbake them!  Cool on cookie sheet 2 minutes, then transfer to rack to cool completely.  Log onto this blog and thank me.


UPDATE
I've tried these with butter instead of shortening.  Yes, switch to butter, because they are FABULOUS with the butter.