4 ½ cups all-purpose flour

4 tsp. ground ginger

2 tsp. baking soda

1 ½ tsp. ground cinnamon

1 tsp. ground cloves

¼ tsp. salt

1 ½ cups shortening

2 cups granulated sugar

2 eggs

½ cup molasses

¾ cup coarse sugar or granulated sugar

In a medium mixing bowl stir together the flour, ginger, soda, cinnamon, cloves, and salt. Set aside.

In a large mixing bowl, beat shortening until softened. Gradually add the 2 cups granulated sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir remaining flour in with a wooden spoon.

Using a ¼-cup ice cream scoop, shape dough into 2-inch balls. Roll in the coarse or granulated sugar. Place on an ungreased cookie sheet about 2 ½ inches apart.

Bake in a 350° oven for 12-14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Let stand 2 minutes before transferring to a wire rack. Cool. Makes 25 four-inch cookies.

Nutrition facts per serving: 293 calories, 13 g fat (3 g sat. fat), 17 mg chol