1/2 c. butter, soften
1/2 c. solid vegetable shortening (not butter)
1 1/2 c. sugar
1/2 c. molasses
2 eggs, lightly beaten
4 c. flour
1/2 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 a large mixing bowl, cream together butter, shortening and sugar until light 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 minutes. Do not overbake. Cool on wire rack. Store in tightly covered container to maintain softness. Yield: about 3 dozen cookies.