Brer Rabbit Cookies

2 c melted shortening
1/4 c canola oil
3 c sugar, plus extra
3/4 c dark molasses
3 eggs
6 tsp baking soda
1 1/2 tsp cloves
1 tsp ginger
2 tsp cinnamon
1 tsp salt
5 c flour
1 c whole wheat flour

Mix shortening, oil, sugar, and molasses until combined.
Add eggs, one at a time, mixing until each is incorporated.
Add soda, cloves, ginger, cinnamon, salt, and flours, mixing until just combined.
Chill dough for an hour or two.
Preheat oven to 350.
Roll into small balls and roll in sugar. Bake on ungreased cookie sheet for 8-10 minutes or until lightly browned. For a crispy cookie, bake 10-12 minutes. This recipe makes a lot of cookies (the cookies fill more than 2 gallon sized zipper bags). The dough freezes well if you would like to only bake half of the batch. Although the title of the recipe is Brer Rabbit Cookies, I prefer Grandma's Molasses to Brer Rabbit Molasses.