Giant Ginger Cookies

Preheat oven to 350 degrees

4 1/2 cups flour
4 tsp ginger
2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp ground cloves
1/4 tsp salt
1 1/2 cups shortening (Crisco)
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup course sugar
Powdered sugar (optional)

Sift together first six ingredients. Flour, ginger, baking soda, cloves, cinnamon, and salt.
In large mixing bowl, beat shortening until softened and gradually add 2 cups sugar and beat until fluffy.
Add eggs and molasses and beat well.
Add half of dry mixture until combined.
Stir remaining flour with wooden spoon and use a large tablespoon or ice cream scoop, shape into 2 inch balls.
Roll balls in course sugar and place on un-greased cookie sheet 2 1/2 inches apart.
Bake at 350 degrees for 12-14 minutes until cookies are light brown and puffed.
DO NOT OVER BAKE or cookies will not be soft and chewy.

Let cookies stand 2 minutes on cookie sheet before transferring to wire rack.

Roll cool cookies in powdered sugar, if desired.

Makes about 32 cookies.

Janet Deskins