Ingredients

1 cup shortening
1 cup sugar
2 eggs
1/2 cup black molasses
4 1/4 cups flour
3 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon salt

Directions

Place the shortening in a large mixing bowl. Beat on medium speed with an electric mixer until fluffy.

With the mixer running, slowly add the sugar. Beat on medium speed until well mixed.

With the mixer running, add the eggs one at a time, beating until each is incorporated before adding the next. Add the molasses.

In another bowl, sift together the flour, ginger, baking soda, and salt. Slowly add the flour mixture to the shortening mixture.

Turn the cookie dough out onto a sheet of waxed paper. Form the dough into a roll and wrap in the waxed paper. Place in the refrigerator for 2-3 hours or until well chilled.

When ready to bake, preheat the oven to 400 degrees F.

Unwrap the cookie dough and slice the cookies 1/8-inch thick. Place on an ungreased baking sheet about 1 1/2 inches apart.

Place the baking sheet in the oven and bake at 400 degrees F for 8-12 minutes.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes then transfer to a wire rack to cool completely. Store the cooled cookies in an airtight container.