Soft MolassesCookies

I like these and recommend them along with snickerdoodles as an option when you don't want more toll house cookies.

From King Arthur Flour Baker's Companion. Always use King Arthur flour!

A similar recipe for molasses cookies that I found online adds 1/4 C chopped pecans.
A commenter on that recipe recommends substituting 1/2 C candied ginger for the nuts.

• 8 T (1/4 lb) softened butter
• 1/2 C shortening
• 1 1/2 C granulated sugar
• 1/2 C unsulfured molasses
• 2 large eggs
• 4 C flour
• 1 t salt
• 2 1/4 t baking soda
• 2 1/4 t ground ginger
• 1 1/2 t ground cloves
• 1 1/2 t ground cinnamon
• granulated sugar to coat cookies

Cream butter, shortening, and sugar.

Add molasses and eggs, mix well.

Whisk together flour, salt, soda, and spices. Mix with wet ingredients.

Refrigferate until dough is stiff enough to handle easily.

Pre-heat oven to 350 F.

Roll into golf-ball sized balls, about 2 T.

Roll the balls in a bowl with granulated sugar to coat.

Place balls 2 inches apart on greased or parchment-lined cookie sheet.

Bake at 350 degrees for 13 minutes. They won't have browned.

To keep soft, store in a plastic bag with an apple slice.