You asked so you shall receive. :o) Grandma used to make at least one batch of these cookies a week for her boys.  Wow!

Ingredients:
1 cup coffee
3 t baking soda
1 cup shortening
1 cup molasses
3 eggs
2 cups brown sugar
3 t ginger
2 t vanilla
1 t salt
flour to texture (anywhere from 9-11 cups usually--it took 9.5 cups for me yesterday)


Directions:
Dissolve baking soda in coffee and cool.  Mix all ingredients with mixer except flour.  Add flour slowly and mix in.  Roll to 3/8" and cut.  Bake at 350 for 8-10 minutes.  Do no overbake! Store in tin can.


Rach's tips/tricks:
*Go ahead and give adding the flour by mixer a go.  If you have a Kitchen Aid mixer, it should be up to the challenge. 
*I mixed in the last 2.5 cups of flour by hand, kneading the flour into the dough.  You want the dough to be rather like a soft Play Doh that doesn't stick to your hands.
*Flour the work surface before rolling.  It doesn't matter how many times you rework the dough, or how much flour gets worked in, these cookies will still be tender.  Like I have said, this is the most forgiving cookie dough EVER.
*Begin timing the cookies for 8 minutes and then test.  To test, lightly touch a cookie.  Continue to bake for additional time, one minute at a time as needed.  To test, lightly touch a cookie, if it leaves an indentation, they're not ready.  The trick is to NOT overbake them as they will then be dry.  This was the hardest part.

I think that's it.  If you have any questions, I'd love to help if I can.  My email is rachael(dot)davis(at)cox(dot)net.

--Rach