The “Best” Ginger Cookies

SUBMITTED by Deb Rohrer, LDN Food Editor

"We love these cookies and they are not hard to make.”

½ cup molasses

1 ½ cup vegetable shortening (Crisco)

2 cups sugar

2 eggs

4 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

OR use Pampered Chef’s Cinnamon Blend Spice and smaller amounts of cinnamon, cloves and ginger.

In a large mixing bowl with an electric mixer, cream together molasses, shortening, sugar and eggs. In a medium size bowl, stir together flour, cinnamon, soda, cloves and ginger. Add dry ingredients to creamed mixture; blend well. Make dough the size of large walnuts. Roll in an extra sugar and cinnamon mixture on a large plate. Place cookie dough balls on baking sheet covered with parchment paper spaced out so they don’t bake too close together. Bake in 350 degree oven for about 9 minutes. Do not over-bake; they are best when soft in the middle. Leave cookies on baking sheet about 5 minutes to cool and harden slightly before transferring to counter top.