Because Everyone Needs a Cookie (at one point or another)

For Kristin...

Giant Ginger Cookies (great fall cookie recipe)

4 1/2 cups all-purpose flour
4 tsp. ground ginger
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. ground cloves
1/4 tsp. salt
1 1/2 cups shortening (be sure to use shortening, not butter or margarine to create the chewy texture)
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse or granulated sugar

In a medium mixing bowl, stir together flour, ginger, soda, cinnamon, cloves, and salt. Set aside.

In a large mixing bowl, beat shortening until softened. Gradually add the 2 cups granulated sugar, beat until fluffy. Add eggs and molasses, beat well. Add half the flour mixture; beat until combined. Stir remaining flour in with a wooden spoon. (I use my stand mixer for all of it - but wanted to put what the recipe calls for - silly as it is...)

Using a 1/4 cup ice cream scoop, shape the dough into 2-inch balls. Roll in the coarse or granulated sugar. Place on an ungreased cookie sheet about 2 1/2 inches apart.

Bake in a 350 degree oven for 12 - 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Let stand for 2 minutes before transferring to a wire rack. Cool. Makes 25 4-inch cookies.