1/2 c. butter, softened
1/2 c. solid vegetable shortening, not butter
1 1/2 c. sugar
1/2 c. molasses
2 eggs, lightly beaten
4 c. flour
1 1/2 tsp. ground clove
1 1/2 tsp. ground cinnamon
2 1/4 tsp. baking soda
2 1/4 tsp. ground ginger
1/2 tsp. salt

In large mixing bowl, cream together butter, shortening, and sugar until lightly 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 degrees for 11 minute. Do NOT overbake. Cool in wire rack. Store in tightly covered container to maintain softness. Yield about 3 dozen.