Jumbo Molasses (Ginger) Cookies

When autumn rolls around, this chewy cookie becomes a family favorite. The original recipe came from Joan Stull in Titusville, Florida.

Ingredients:

• 3 cups butter-flavored Crisco (1 and 1/2 cup)
• 4 cups sugar (2 cups)
• 1 cup molasses (1/2 cup)
• 4 eggs (2)
• 8 cups of all-purpose flour (4 cups)
• 2 tablespoons plus 2 teaspoons baking soda (1 tablespoon)
• 2 teaspoons ground cinnamon (1 teaspoon)
• 1 teaspoon salt (1/2 teaspoon)
• 1 teaspoon ground cloves (1/2 teaspoon)
• 1 teaspoon ground ginger (1/2 teaspoon)
  coarse sugar to roll the cookies in
• 
  

Method:

This is a LARGE recipe, so it works best to divide the ingredients between two bowls (unless you have massive industrial size bowls at your disposal). I put the half measurement in parentheses.

1. In a large mixing bowl, cream shortening and sugar by hand. Beat in the molasses and eggs. Combine the flour, baking soda, cinnamon, salt, clobes and giner; gradually add to the creamed mixture. You may have to resort to kneading this by hand. Cover and refrigerate for 1/2 hour.


2. Shape 1/4 cupfuls of the dough into balls; roll in coarse sugar. Place four cookes on a greased baking sheet at a time. Bake at 350 degrees for 15 to 20 minutes. DO NOT OVERBAKE or you will have crispy cookies. Watch for when the edges are set. Remove to wire racks to cool.

Be prepared, as these disappear quickly! You can make smaller cookies (just adjust the cooking time accordingly - say 8 to 10 minutes). This cookie is also a favorite at bake sales. As a side note, they definitely challenge the ginger molasses cookies at Starbucks!