From Kathrine Page

• 4 1/2 cups flour (substitute with Pamela’s  Gluten-Free Flour)
• 4 tsp grated fresh ginger
• 2 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1 tsp. cloves
• 1/4 tsp. salt
• 1 1/2 cup shortening
• 2 cups brown sugar
• 2 eggs
• 1/2 cup molasses
• 3/4 cup raw sugar

Set oven to 350.  In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves, and salt.  Set aside.  In a large bowl beat shortening until soft.  Gradually add the 2 cups of sugar; beat until fluffy.  Add eggs and molasses; beat well.  Add half the flour mixture; beat until combined.  Stir remaining flour in with a wooden spoon.  Using a scooper, shape dough into balls.  Place on cookie sheet, then one at a time roll in raw sugar and return to cookie sheet.  Bake 12-14 minutes.  Let stand before moving to a cooling rack.