Melissa's Molasses Cookies

We first got these from one of Andy's coworkers and they taste just like the gingersnaps my best friend's mom made when I was a kid. I googled it ('cause I'm geeky like that) and apparently gingersnaps are supposed to be crunchy and molasses cookies are supposed to be chewy. Either way, they are delicious!

• ½ c. Crisco shortening
• 1 c. margarine, softened to room temperature
• 1 c. white sugar
• 1 c. packed brown sugar
• ½ c. molasses
• 2 eggs
• 4 tsp. baking soda
• 4 ½ c. flour
• 1 tsp.  cloves
• 1 tsp. ginger
• 2 tsp. cinnamon
• 1 tsp. salt

Heat oven to 375°.  Mix shortening, margarine, and sugars together.  Add molasses and eggs and blend together.  Add rest of the ingredients and mix until well blended. Refrigerate dough until firm.  Roll dough into 1” balls between palms and then roll and coat in white sugar.  Place on cookie sheet 1 ½ to 2 inches apart.  Bake for 8-10 minutes.  Bake shorter for more doughy cookies and longer for more crispy.