GIANT GINGER COOKIES #4

GIANT GINGER COOKIES #4 from the Better Homes and Garden 100 Best Cookies periodical

I didn't actually see the word giant in the recipe until I already had the first small batch in the oven, with all that said--it is supposed to make 24 large cookies-with my error it made 12 large cookies and 36 small cookies. I don't like molasses but my daughter does and she thought they were wonderful, soft inside and she would be happy to have me make them again.

4 1/2 cups all purpose flour

4 teaspoons ground ginger

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground cloves

1/4 teaspoon salt

1 1/2 cups shortening

2 cups granulated sugar

2 eggs

1/2 cup molasses

3/4 cup coarse sugar-I used Wilton's White Sprinkling Sugar-this is to roll the dough in and I did it for a few of the cookies but again this isn't necessary if you don't want the extra calories

Preheat oven to 350 degrees. In large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups of granulated sugar, beat until combined scraping side of bowl occasionally. Beat in eggs and molasses until well combined. Add flour, ginger, baking soda, cinnamon, cloves and salt. Scrape sides and bottoms until well combined.

Place the 3/4 cup coarse sugar in a small bowl for dipping dough into. Use a #20 ice cream scoop or a 1/4 cup measure and shape dough into 2 inch balls. Roll balls in sugar to coat. Place 2 1/2 inches apart on an ungreased cookie sheet. Again, I used a small scoop during the first batch and placed them about 2 inches apart on sheet.

Bake in preheated oven for 11-13 minutes (for large cookies) and 8-10 minutes for small cookies or until lightly browned on bottom and tops are puffy-do not overbake or they will be hard.

Cool on cookie sheet for 2 minutes then transfer to a wire rack. Makes about 24 giant cookies--again, my error made 36 regular size plus 12 giant cookies.

Lookout for cutout sugar cookies with icing this week #5 recipe--my least favorite cookie to make because I don't like doing the cutting out--I am hoping this periodical has some good hints on cutting and transferring to the sheet because that is what always messes me up!