Jumbo Sorghum Cookies

• 3 cups (700 ml) butter-flavored shortening
• 4 cups (950 ml) sugar
• 1 cup (225 ml) sorghum (molasses)
• 4 eggs
• 8 cups (1900 ml) all purpose flour
• 2 tbsp (30 ml) plus 2 tsp (10 ml) baking soda
• 2 tsp (10 ml) ground cinnamon
• 1 tsp (5 ml). salt
• 1 tsp (5 ml). ground cloves
• 1 tsp (5 ml). ginger

1. In a large mixing bowl, cream shortening and sugar.
2. Add molasses and eggs; mix well.
3. Combine the flour, baking soda, cinnamon, salt, cloves, and ginger.
4. Gradually add to creamed mixture.
5. Cover and refrigerate for 1-2 hours.
6. 1/4 Shape cupfuls of dough into balls; roll in tops in sugar.
7. Place four cookies on a greased baking sheet at a time.
8. Bake at 350 degrees (175 C.) for 18-20 minutes or until edges are set.
9. Remove to wire racks to cool.

butter, sugar, sorghum, eggs, flour, baking soda, ground cinnamon, salt, ground cloves, ginger

Taken from online-cookbook.com/goto/cook/rpage/000FC1 (may not work)