Jonathan's Favorite Ginger Snaps

Everyone loves Ginger Snaps in our family...but no one loves them more than Jonathan. This recipe makes 7 dozen cookies...and even more if you make them small. We love making them in the fall...and at Christmas time because of the yummy fall aroma that fills the home.

Ginger Snap Ingredients
Wet-
21/4 Cup Shortening
6 Eggs
3 Cups Sugar 

3/4 Cup Molasses
Combine wet ingredients and mix until smooth.
Dry-
71/2 Cups Flour
6 Tsp Baking Soda
3 Tsp Cinnamon
3 Tsp Ginger
2 Tsp Cloves
1 Tsp Salt

Combine all dry ingredients in a bowl and whisk thoroughly. Add one cup at a time to the wet ingredients and mix until combined. Refrigerate dough until chilled. Roll dough into 11/2 inch balls and roll in sugar. Place 12 cookie balls on cookie sheet and bake at *350 for 10 minutes. Enjoy...!