In a large mixing bowl, cream together butter, shortening, and
sugar until light-colored and fluffy. Beat in molasses and eggs; set
mixture aside. In another large bowl, combine flour (no need to
sift), salt, baking soda, ginger, cloves and cinnamon. Blend
thoroughly with wire whisk. Gradually mix flour mixture into
creamed ingredients until dough is blended and smooth. Roll
dough into 1 1/2 inch balls. Dip tops in granulated sugar; place 2
1/2 in aparat on greased cookie sheet. Bake at 350 for 11 minutes.
Do not overbake. Cool on wire rack. Store in tightly covered
container to maintain softness.
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