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1
Position the shelves in the upper and lower thirds of the oven.
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2
Heat the oven to 350 degrees.
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3
Dab the corners of the cookie shets (14 x 17 inch) lightly with butter and line with baking parchment.
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4
Strain together the flour, ginger, baking soda, cinnamon, clobves, ans salt.
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5
Set aside.
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6
In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed until smooth, about 1 minute, then add the shorterning and continue to mix until creamy and lightened in color, about 1 minute longer.
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7
Add 2 cups of the sugar in four additions and continue to mix for another 2 minutes.
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8
Lightly beat the eggs and molasses together.
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9
Add to the butter-sugar mixture and mix on medium-low speed until well blended.
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10
Reduce the mixer speed to low and add the dry ingredients in three additions, mixing just until combined.
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11
Place the reserved 1 cup of sugar in a shallow dish, such as apie plate.
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12
Using a drive 1/4-cup measure to portion the dough, form a 3-inch ball by rolling the dough in the palms of your hands.
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13
Roll the ball in the sugar and place it on the cookie sheet.
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14
Repeat with the remaining dough, placing the balls about 3 inches apart.
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15
Bake the cookies for 13 to 15 minutes, until cracked on top but still slightly soft.
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16
Rotate the pans from top to bottom and front to back toward the end of the baking time.
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17
Let stand for 2 to 3 minutes before loosening from the sheets with a large, metal spatula.
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18
Transfer to cooling racks.
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19
Store in an airtight container layered between strips of wax paper, for up to 3 weeks.
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20
These cookies may be frozen.
