1 c shortening, softened

1 1/2 c molasses

1 c butter, softened

1 c sugar

2 c buttermilk OR sour milk

5 1/2 c flour

1/2 tsp salt

1 tbs baking soda

3/4 tsp ground ginger

1 tsp ground cinnamon

In a nonstick saucepan, beat the shortening, molasses, butter and 1/2 cup of the sugar over med heat until melted. Add the milk, stir until smooth, and remove from heat.

In another bowl, mix the flour, salt, baking soda, ginger, and cinnamon together. Stir in the liquid ingredients until a smooth dough forms. The dough may seem too soft, but don’t add more flour. Chill the dough in the refrigerator for at least 2 hours.

Preheat the oven to 350 degrees. Remove the chilled dough from the refrigerator and roll into 2 1/2″ balls. In a small, shallow bowl, pour the remaining 1/2 cup sugar. Dip and roll the dough balls into the sugar and place 2 1/2″ apart on baking sheets. Flatten the dough gently with the back of a spoon. Bake until the centers begin to turn dark brown, 20-25 minutes. Cool the cookies on a wire rack or a plate.

makes 4 dozen cookies