it's that time of year again

It's the start of the cookie season. These babies are perfect with a

cup of Yorkshire Gold tea on a frosty afternoon. My world (at least

in my neck of the woods) famous ginger cookies are big, moist and
chewy. The warm blend of ginger, cinnamon and cloves are so

symbolic of fall. I love this recipe, too, because they turn out exactly

the same way every single time I make them. Give this recipe a try

and tell me if you don't absolutely love them.

Willow's World Famous Big Soft Ginger Cookies

4 1/2 cups flour
4 tsp ground ginger
2 tsp baking soda
2 tsp cinnamon
1 tsp ground cloves
1 cup Crisco shortening
1 stick (1/2 cup) butter, softened

2 cups sugar
2 eggs
1/2 cup molasses
1 cup extra sugar for rolling

Combine the dry ingredients and set aside.

In electric mixer set on medium, beat butter and shortening until
blended, add sugar. Add eggs and molasses and beat well.

Stir flour mixture into egg mixture.

Shape dough into 2" golf ball sized balls and roll into sugar to coat.

Bake on ungreased sheet for 11 minutes at 350. Cool on sheet for
2-3 minutes, then transfer to rack and let cool. Makes about 18
large cookies.

.

**note: I inadvertently omitted the sugar earlier, it has now been

added!