Moravian Ginger Cookies

• 1/2 cup butter, softened
• 1/4 cup shortening
• 3/4 cup firmly packed brown sugar
• 2 cups dark molasses
• 1 tablespoon baking soda
• 1/4 cup boiling water
• 7 1/2 cups all-purpose flour, divided
• 1 teaspoon salt
• 2 tablespoons ground ginger
• 2 tablespoons ground cinnamon
• 2 tablespoons ground cloves

1. Cream butter and shortening in a large mixing bowl; beat until well blended. Add sugar and molasses, beating well.
2. Dissolve soda in water, stirring well. Sift together 2 cups flour, salt, ginger, cinnamon, and cloves in a medium mixing bowl; add to creamed mixture alternately with dissolved soda, beginning and ending with flour-spice mixture. Stir well after each addition. Gradually add enough remaining flour to make a moderately stiff dough; stir after each addition until well blended.
3. Divide dough in half; wrap each half in waxed paper, and chill overnight.
4. Remove waxed paper from one portion of dough; let stand at room temperature about 10 minutes. (Keep remaining dough chilled until ready to use.) Roll dough to 1/8-inch thickness on a well-floured surface; cut with a fluted 2 1/2-inch cookie cutter. Place 2 inches apart on greased cookie sheets. Bake at 375u0b0 for 6 minutes. Remove from cookie sheets, and cool on wire racks. Repeat procedure with remaining dough.

butter, shortening, brown sugar, dark molasses, baking soda, boiling water, flour, salt, ground ginger, ground cinnamon, ground cloves

Taken from www.myrecipes.com/recipe/moravian-ginger-cookies (may not work)