Cream shortenig and sugar until light and fluffly. Beat in molasses and eggs. Sift together dry ingredients; gradually add to creamed mixture until dough is blended and smooth. Roll into 1 1/2" balls. Dip tops in granulated sugar; place on greased cookie sheet, 2 1/2" apart. Bake at 350 in oven for 11 minutes. DO NOT OVER BAKE! Store in airtight container to maintain softness.
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