3/4  cup           butter or margarine -- softened
                3/4  cup           vegetable shortening
                2 1/4  cups          sugar -- divided
                2                    eggs
                1/2  cup           light molasses
                4      cups          all-purpose flour
                2      teaspoons     baking soda
                2      teaspoons     ground cinnamon
                2      teaspoons     ground cloves
                2      teaspoons     ground ginger

                Using an electric mixer, work butter and shortening until
               creamy.   Gradually work in 2 cups sugar. Continue creaming until
               light. Beat in  eggs and molasses thoroughly. Sift together flour,
               baking soda, cinnamon,  cloves and ginger. Gradually beat flour
               mixture into creamed mixture. Beat
                hard. Mixture will be soft. Chill dough for about an hour for
               easier  handling.  Roll pieces of dough the size of walnuts
               between palms of  hands. Roll balls in remaining 1/4 cup sugar.
               Place balls on greased  baking sheets, approximately 2 inches
               apart. Bake in a preheated 3750F  oven about 10 minutes, or until
               brown. Transfer cookies to a cooling rack.

                Store cookies in airtight tins, or freeze. Makes 9 dozen.
                Serving Ideas : A really great cookie for coffee or tea.
                NOTES : First-class gingersnap! Chewy and crunchy at the
               same time. Solid  flavor without burning your mouth like some
               ginger cookies do. A must for  Christmas. When the dough is
               chilled, the balls roll nicely without  getting your hands sticky.
               The batter smells great. The cookies spread out  and the tops
               crackle nicely. My kitchen was filled with a lovely  fragrance.