4 cups all-purpose flour 1/2 teaspoon salt 2 1/4 teaspoons baking soda 2 teaspoons ground ginger 1 1/4 teaspoons ground cloves 1 1/4 teaspoons cinnamon 1 stick (1/2 cup) unsalted butter, softened 1/2 cup vegetable shortening 3 1/2 cups sugar 1/2 cup unsulfured molasses 2 large eggs
Preheat oven to 325°F. and lightly grease 2 large baking sheets. In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and cinnamon.
In another large bowl with an electric mixer beat together butter, shortening, and 3 cups sugar until light and fluffy and beat in molasses. Beat in eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture and combine well.
In a small shallow bowl put remaining 1/2 cup sugar. Form dough into 2-inch balls and roll in sugar. On baking sheets arrange balls about 4 inches apart and flatten slightly with bottom of a glass dipped in sugar.
Bake cookies in batches in middle of the oven 15 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool.
Makes about 25 cookies.
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