1/2 c. butter, softened
1/2 c. solid vegetable shortening
1 1/2 c. sugar
1/2 c. molasses
2 eggs, lightly beaten
4 c. flour
1/2 tsp. salt
2 1/4 tsp. baking soda
2 1/4 tsp. ground ginger
1 1/2 tsp. ground cloves
1 1/2 tsp. ground cinnamon

In large bowl, cream together butter, shortening, and sugar until light colored and fluffy. Beat in molasses and eggs; set aside. In another bowl, combine dry ingredients; blend thoroughly. Gradually mix flour mixture and 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 minutes. Do not overbake. Cool. Store in tightly covered container to retain softness. Yield: 3 dozen.