Ginger Spice Cookies
2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup chopped crystallized ginger
1 cup dark brown sugar (packed)
1/2 cup vegetable shortening room temperature
1/4 cup unsalted butter (1/2 stick) room temperature
1 large egg
1/4 cup mild-flavored (light) molasses
Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized
ginger. Using electric mixer, beat brown sugar, shortening and butter in large
bowl until fluffy. Add egg and molasses and beat until blended. Add flour
mixture and mix just until blended. Cover and refrigerate 1 hour.
Preheat oven to 350�F. Lightly butter 2 baking sheets. Spoon sugar in thick
layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll
in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches
apart. Bake cookies until cracked on top but still soft to touch, about 12
minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be
made 5 days ahead. Store airtight at room temperature.)
Makes about 30. |