Woodlawn Ginger Cakes

This is my husband's FAVORITE cookie --- These are best eaten right out of the oven, while they're still warm.

• Ready In: 1 hr 35 mins
• Yields: 60 2-inch cookies

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

Directions

1. Beat butter and shortening until soft. Slowly add and beat in the 2 cups of granulated sugar. Beat in the eggs and molasses.
2. In a second bowl sift flour, baking soda, cinnamon, cloves and ginger; add to creamed mixture, mixing well. Dough will be soft.
3. Refrigerate for about 1 hour or until dough is firm.
4. 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.