Black Dog Fresh - Ginger Cookies

1/2 c coarsely chopped fresh ginger
1-1/2 c canola oil, divided
3 c sugar, plus 1 c for rolling dough balls
3/4 c molasses
3 eggs
1-1/2 teaspoons salt
1 TBS cinnamon
5-1/4 teaspoons baking soda
3/4 teaspoons cloves
7 c pastry flour(a soft wheat style)

Heat oven to 350 degrees. Make a ginger-flavored oil by mixing the
chopped fresh ginger with 1/2 cup of the canola oil in a food processor
fitted with steel blade. Don't labor over peeling the ginger, because it
will be discarded. Cover and process until well minced.
In a large mixing bowl, blend 3 cups sugar, molasses and eggs. Strain
the minced ginger/oil mixture, reserving the liquid only. Add this
liquid, plus the remaining cup of oil to the egg mixture and blend until
smooth. ... Discard ginger pulp.
In a smaller mixing bowl, mix together the salt, cinnamon, baking soda,
cloves and flour. Add the dry mixture to the wet and blend well.
Line large cookie sheets with parchment paper(I use Kraft grocery store
bags, cutting out the sides and bottoms), grease with shortening or
spray with a non-stick product. Scoop cookie dough by teaspoonfuls and
roll in the reserved cup of granulated sugar for a crackled appearance
after baking. Place on a prepared cookie sheet and bake for 8 to 12
minutes, just until the tops crack and the cookies are flat.
Meanwhile, prepare another cookie sheet and switch as you bake a sheet
at a time. Cool cookies completely on wire racks; store in airtight
containers. These freeze well. Yield: About 8 dozen.