3/4 c. shortening
1 c. sugar
2 eggs, well beaten
1 to 1 1/4 c. molasses
4 to 5 c. sifted all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. ginger
2 tsp. cinnamon
3/4 c. strong coffee (1 1/2 tsp. full instant coffee in 3/4 c. cold water)
1 c. raisins (optional)

Cream together (using an electric mixer) the shortening, sugar, eggs and molasses in a large bowl. In a separate large bowl, combine the flour, salt, baking soda, ginger and cinnamon. Prepare the strong coffee in another container (such as a large cup with a pouring lip). Once the initial ingredients are creamed together, alternately add the dry mixture and the strong coffee until all ingredients have been combined.

Note: If the raisins are to be used, they should be mixed in by hand using a large mixing spoon. After all ingredients are thoroughly mixed, drop mounded teaspoonfuls onto greased cookie sheets. The mounds are patted down with a floured fork. They are baked for 14 to 15 minutes in a 350°F oven. Test for doneness by tapping on the top of the cookies. If they stay firm or rebound quickly, they are done. Spread out onto cooling racks or onto clean paper towels until cooled. Store in a tightly sealed container.