Ingredients
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1/2 cup softened butter or 1/2 cup margarine
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1/2 cup Crisco shortening
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3/4 cup white sugar
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3/4 cup brown sugar
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1/2 cup molasses
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2 large eggs, lightly beaten
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4 cups flour
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1/2 teaspoon salt
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2 1/4 teaspoons baking soda
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2 1/4 teaspoons ground ginger
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1 1/2 teaspoons ground cloves
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1 1/2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°.
- In a large mixing bowl, cream together butter, shortening and sugars until light colored and fluffy.
- Beat in molasses and eggs; set mixture aside.
- In another large bowl, combine flour (no need to sift), salt, baking soda, ginger, cloves and cinnamon.
- Blend thoroughly with wire whisk.
- Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.
- Roll dough into 1 1/2-inch balls.
- Dip tops in granulated sugar; place 2 1/2- inches apart on greased cookie sheet.
- Bake at 350° for 11 minutes.
- Do not overbake.
- Cool on wire rack.
- To keep cookies soft and chewy, store in a tightly covered container along with slices of raw apple between layers.
- These cookies also freeze beautifully.