Claire's Gingersnaps

We made these for my very first Activity night. We had lots of fun, and lots of extra visitors...they smell so wonderful the entire ward wandered in to see if we had extras...
Jumbo Molasses Cookies
(Claire’s Gingersnaps!)
Note: this is a huge recipe, you may need to mix it up in two batches. Also, it needs to chill before cooking, so plan accordingly.
Ingredients:
· 3 cups butter-flavored shortening
· 4 cups sugar
· 1 cup molasses
· 4 eggs
· 8 cups all-purpose flour
· 2 tablespoons plus 2 teaspoons baking soda
· 2 teaspoons ground cinnamon
· 1 teaspoon salt
· 1 teaspoon ground cloves
· 1 teaspoon ground ginger
· Additional sugar
Directions:
In a large mixing bowl, cream shortening and sugar. Beat in molasses and eggs. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours. Variation #1:
Shape 1/4 cupfuls of dough into balls; roll in sugar. Place four cookies on a greased baking sheet at a time. Bake at 350° for 18-20 minutes or until edges are set. Remove to wire racks to cool. Yield: 3-1/2 dozen.
Variation #2:
Shape into walnut sized balls, roll in sugar. Place on a greased cookie sheet, bake at 350 for 11 minutes, or until edges are set. Remove to wire racks to cool. Yield: 8 dozen.