Giant Ginger Cookies

In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large mixing bowl beat shortening until softened. Gradually add the 2 cups granulated sugar; beat until fluffy. Add in eggs and molasses. Add half of flour mixture; beat until combined. Stir remaining flour in with a wooden spoon.

Using a 1/4-cup ice cream scoop, shape dough into 2-inch balls. Roll in the coarse or granulated sugar. Place on an ungreased cookie sheet about 2-1/2 inches apart.

Bake in a 350°F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Let stand for 2 minutes before transferring to a wire rack. Cool. Makes twenty-five (25) 4-inch cookies.