Ginger Snaps

                Cream:
                3/4 cup butter
                3/4 cup shorting

                Beat in
                2 eggs
                2 cups sugar
                1/2 cup molasses (I prefer dark)

                Mix in
                4 cups flour
                2 tsp baking soda
                1-2 Tbsp cinnamon
                1-2 Tbsp ginger
                1-2 Tbsp nutmeg

                roll the dough into 1 inch balls, place about 2 inches apart on a
               cookie  sheet and bake at 375 F for 12-15 minutes.

                I usually use 2 Tbsp of each spice and the cookies have a nice
               "kick".