Grammy Byberg's Ginger Snap Cookies

Grammy Byberg's Ginger Snap Cookies
submitted by Nanny Goat Primitives
1 1/2 Cups Crisco
2 Cups Sugar
2 Large Eggs
2 Teaspoons Pure Vanilla Extract
1/2 Cup Molasses
4 Cups All-Purpose Flour
4 Teaspoons Baking Soda
3 Teaspoons Ground Cinnamon
2 1/2 Teaspoons Ground Nutmeg
1/2 Teaspoon Ground Cloves
2 Teaspoons Ground Ginger
2 Teaspoons Salt

Preheat oven to 375 degrees.
In a large mixing bowl, cream together the Crisco and sugar. Add the eggs, vanilla and molasses. Mix these well. Slowly add the flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt to the molasses mixture.
Roll the dough into one inch balls and dip in a bowl of sugar.
Place the balls onto an ungreased cookie sheet and bake for about 10 minutes.
Store in an airtight container to maintain freshness.
These cookies freeze very well. Makes 6 - 8 dozen cookies.