Woodlawn Ginger Cakes - cooking recipe

Ingredients

3/4 cup butter
3/4 cup shortening
2 cups granulated sugar
2 eggs
1/2 cup dark unsulphured molasses
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons ginger
3/4 cup granulated sugar, for topping

Preparation

Beat butter and shortening until soft. Slowly add and beat in the 2 cups of granulated sugar. Beat in the eggs and molasses.
In a second bowl sift flour, baking soda, cinnamon, cloves and ginger; add to creamed mixture, mixing well. Dough will be soft.
Refrigerate for about 1 hour or until dough is firm.
Preheat oven to 375 degrees. Roll dough into 1-inch balls the roll each in the coarse sugar. Place balls about 3 inches apart on lightly greased cookie sheets. Bake 10-12 minutes, or until slightly cracked on top. Watch carefully toward the end of the cooking time so they don't burn on the bottom. Cool slightly and remove to a wire rack to cool completely.