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Ginger Spice Cookies
Ingredients:
2 cups all purpose fl our
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 (packed) dark brown sugar
1/2 cup vegetable shortening, room temperature
1/4 cup (1/2 stick) unsalted butter, room
temperature
1 large egg
1/4 cup mild-fl avored (light) molasses
Sugar
PREPARATION
Combine fi rst 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 fl uff y. Add egg and molasses and
beat until blended. Add fl our 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.)
Th is recipe
brought to you by:
BACKSTREET
GALLERY
1421 Bay Street
Florence, OR
541-997-8980