From the kitchen of Stephanie Knewasser
Beat:
1 c crisco
1/2 c butter, melted or softened
Add:
1 c sugar
1 c brown sugar
1/2 c mild molasses
2 eggs
Add:
1 tsp salt
4 tsp baking soda
2 tsp cinnamon
1 tsp cloves
1 tsp ginger
4 c flour
Chill dough for at least 2 hours.
I use a small ice cream scoop to form balls.
Roll in sugar.
Place on a silicone mat, parchment or greased cookie sheet.
Do not flatten.
Bake @ 375, 10 minutes.
Let cool for 2 minutes before moving to a cooling rack.
Store in a SEALED container to keep them from getting hard.
They freeze well.