BEST COOKIES EVER!

This recipe is courtesy of one of my best friends, Lathem. (In all honesty it's from her best friend, Tawny's momma.) Lathem made these for a tailgate a couple of years ago and my life was forever changed. They have the flavor of a ginger snap, with a crunchy outside, but the inside manages to be a little softer. They are just perfect! I had to make some baked goods for something at our church so these were one of the things I chose.

Harvest Ginger Cookies

Yields 2 dozen

4 1/2 c all-purpose flour
4 t ground ginger
2 t baking soda
1 1/2 t ground cinnamon
1 t ground cloves
1/4 t salt
1 1/2 c shortening
2 c granulated sugar
2 eggs
1/2 c molasses
3/4 c coarse or granulated sugar

In a medium bowl, stir together the flour, ginger, soda, cinnamon, cloves, and salt. Set aside. In a large mixing bowl beat shortening until softened. Gradually add 2 cups sugar; beat until fluffy. Add eggs and molasses; beat well. Add half flour mixture; beat until combined. Stir in remaining flour mixture with a wooden spoon. Using a spoon or 1/4 c ice cream scoop, shape dough into 2" balls. Roll each ball in the coarse or granulated sugar. Place on an ungreased cookie sheet about 2 1/2" apart. (They really grow!) Bake at 350 degrees for 12-14 minutes until light brown. (They will burn really quickly, so make sure to keep a close eye on them around 11 minutes!)