Double Ginger Crinkle Cookies

• 34 cup shortening
• 1 cup sugar
• 1 large egg
• 14 cup molasses
• 2 cups flour
• 14 teaspoon salt
• 12 cup candied ginger, finely chopped
• 1 tablespoon ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon clove
• 2 tablespoons sugar, for rolling dough

1. In large bowl, cream shortening and sugar; add molasses and egg.
2. Combine the rest in a bowl (except granulated sugar) and mix together.
3. Add to creamed mixture.
4. Shape into 1-inch balls and roll in sugar.
5. Place 2-inches apart on ungreased baking sheets.
6. Bake at 350 for 8- 10 minutes or until golden.
7. Do not over bake!
8. They should be slightly soft when removed from the oven.
9. Let cool in pan for a few minutes before removing to a rack to cool.
10. Use a 1 Tbsp cookie scoop to shape them.

shortening, sugar, egg, molasses, flour, salt, candied ginger, ground ginger, cinnamon, clove, sugar

Taken from www.food.com/recipe/double-ginger-crinkle-cookies-139900 (may not work)