DS(12) loves this recipe and we make it every year.
5 - 5 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
2 tsp. ginger
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 c. shortening
1 c. sugar
1 1/4 c. unsulphured molasses
2 eggs, beaten
Thoroughly mix flour, soda, salt and spices.
Mix shortening in a large saucepan over low heat until just melted, not hot. Add in order, sugar, molasses, and eggs; mix well. Cool slightly, then add 4 c. dry ingredients and mix well.
Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make a firm dough.
If you are not going to make cookies right away, wrap in plastic wrap and put into refrigerator, it will keep for a week, remove 3 hours prior to rolling so it softens and is workable.
Preheat oven to 375, roll out 1/3 of dough at a time on a floured surface, cut out cookies, and place on cookie sheet. Bake 10 - 12 minutes for large pieces, 6 - 8 minutes for average to small pieces. Check frequently to avoid over-browning. Cool on rack. Store in airtight container.
