1/2 c. unsalted butter, softened
1/2 c. solid vegetable shortening (Crisco, not butter)
1 1/2 c. sugar, plus sugar for garnish
1/2 c. dark 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

Cream butter and shortening until well mixed. Add sugar and beat until fluffy. Beat in molasses and eggs until smooth. Set aside.

In another large bowl, whisk together flour, salt, soda, ginger, cloves and cinnamon. Gradually mix dry ingredients into creamed mix until dough is blended and smooth.

Roll dough into 1 1/2 inch balls. Dip tops in sugar. Bake at 350 degrees oven at 11 minutes. Do not over bake or cookies lose their chewy interior. Cool on wire rack. Store in tightly covered container. Makes 4 dozen.