Ginger cookies

4-1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1-1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molases
3/4 cup sugar
Directions
1. Preheat oven to 350 degrees F. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

2. Shape dough into 1-inch balls. Roll balls in the 3/4 cup sugar. Place 1-1/2 inches apart on an ungreased cookie sheet. Bake for 8 to 9 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool.

3. Makes about 120 cookies

4. Big Ginger Cookies: Prepare as above, except shape dough into 2-inch balls by using a 1/4-cup measure or scoop; roll in sugar. Place 2-1/2 inches apart on an ungreased cookie sheet. Bake in a 350°F oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool. Makes about 24 cookies