Ginger Cream Cookies

3/4 cup Crisco
3/4 cup margarine
2 cups granulated sugar
2 eggs
1/2 cup molasses, light or dark
4 cups flour
4 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 tablespoons ginger
1/2 cup granulated sugar

Preheat oven to 350 degrees F. Cover a cookie sheet with foil.

Cream Crisco, margarine and the 2 cups sugar. Mix eggs and molasses.

Add flour, baking soda, salt, cinnamon and ginger. If dough is too soft, chill before spooning out.

Roll each spoonful of dough in granulated sugar then place on cookie sheet.

Bake at for 9 to 12 minutes. Do not overbake. This is a soft centered cookie. Cookies will flatten and crackle on top while baking.