1 1/2 c. shortening
2 c. packed brown sugar
2 eggs, beaten
8 tbsp. molasses
1/2 tsp. salt
4 1/2 c. flour
4 tsp., baking soda
1 tsp. cloves
2 tsp. cinnamon
2 1/2 tsp. ginger
Sugar for dipping

Cream shortening. Very gradually add brown sugar. Cream together thoroughly. Blend in the beaten eggs and molasses. Sift flour once before measuring. Sift together flour, salt, baking soda, cloves, cinnamon and ginger. Stir flour mixture into creamed mixture, mixing well. Refrigerate batter for at least 1 hour or more. Shape chilled dough into balls the size of walnuts. Dip top of each ball in white sugar. On a heavy greased cookie sheet place cookies unsugared side down about 3 inches apart. Sprinkle each cookie with 2 or 3 drops of water. Bake at 375 degrees 12 to 15 minutes. Makes about 6 to 8 dozen cookies.