4 c Flour
1 tb Soda
2 ts Ground cloves
1 ts Salt
4 ts Ground ginger
2 ts Ground cinnamon
2/3 c Butter or margarine
2/3 c Shortening
2 c Sugar
2 Eggs
2 tb Molasses
2 tb Light corn syrup
Cinnamon and sugar mixed Together to coat cookies Combine flour, soda, cloves, salt, ginger, & cinnamon. Do not sift. Stir to mix well. Beat together butter, shortening, & sugar til fluffy. Stir in eggs, molasses, & corn syrup until well blended. Add flour mixture to creamed mixture. Beat until smooth & pliable. Pinch off dough by the rounded teaspoonful. Roll into smooth balls. Roll balls in cinnamon sugar to coat completely. Place on ungreased cookie sheets. Bake at 350 degrees 10 minutes or until cookies appear cracked, are firm but feel soft to the touch. NOTE: I usually undercook these cookies for a soft center. But for ginger snaps and a crispy cookie, cook them the full time. Lilli Beach —–