Giant Ginger Cookies

A.K.A. "The Best Gingerbread Cookies You'll Ever Taste"

Peeps-- this recipe is amazing. Of course, don't ask my husband for his two cents about them. . . he'll tell you that though they're good, they're not his favorite. But the man doesn't like gingerbread, so we will shun him for his post. We'll pretend we're sharing this recipe high atop a tree house with a big ol' "Cool Kids Only--Chuck not invited" sign scrawled on cardboard.

So without further ado, I give you the recipe (found on Better Homes and Gardens). Warning: You'll be tempted to eat about 5 cookies per sitting. Not that I would know or anything. . .

4 1/2 c. flour

4 t. ground ginger

2 t. baking soda

1 1/2 t. cinnamon

1 t. cloves

1/4 t. salt

1 1/2 c. shortening

2 c. sugar

2 eggs

1/2 c. molasses

3/4 c. coarse sugar (or granulated sugar)

In a medium bowl, mix together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large bowl, beat shortening for 30 seconds to soften. Gradually add in 2 c. sugar; beat well. Beat in eggs and molasses. Beat in as much of the flour mixture with the beaters as possible, then stir in the rest by hand. Shape dough into 2-inch balls and roll in additional sugar. 

Bake at 350 for 12-14 minutes; do NOT over bake or cookies will not be chewy.