Ginger Cookies

These cookies are a variation of the Ginger Snap.  They are amazingly chewy and have a huge ginger flavor that is not too sweet, but just right for a cuppa tea.  The candied ginger is the secret ingredient.  It adds an little bit extra that make these little babies just awesome!

4 1/2 c all purpose flour
4 tsp. ground ginger
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. ground cloves
1/4 tsp salt
1 1/2 c shortening
2 c granulated sugar
2 eggs
1/2 c molasses
1/2 c finely chopped candied ginger
1/4 c granulated sugar

In a medium mixing bowl, stir together the flour, ginger, soda, cinnamon, cloves, and salt.  Set aside.  In a large mixing bowl, bleat shortening until softened.  Gradually add the 2 cups granulated sugar.  Beat until fluffy.  Add eggs and molasses, beat well.  Add half of the flour mixture and beat until combined.  Stir in remaining half of flour and mix with a wooden spoon.  Add the finely chopped candied ginger and stir until combined.

Shape dough into little balls and roll in the remaining 1/4 c granulated.  Place on an ungreased cooking sheet.  Bake at 350°F for 12 minutes.  Do not over bake or the cookies will not be chewy.  Let stand for two minutes before transferring to a wire rack.  Yum. Yum.