Ingredients:
·
2 cups all-purpose flour
·
2 teaspoons baking soda
·
1- 1/2 teaspoons ground ginger
·
1 teaspoon ground cinnamon
·
1/2 teaspoon salt
·
1/4 teaspoon ground allspice
·
1/4 teaspoon ground cloves
·
1/2 cup vegetable shortening
·
1/4 cup unsalted butter, softened
·
1/2 cup firmly packed light brown sugar
·
1/2 cup granulated sugar
·
1/4 cup molasses
·
1 large egg
·
1/4 cup plus 1 tablespoon sugar for rolling. I
used colored sugar mixed with plain.
Directions
·
Preheat the oven to 350 degrees F.
·
In a medium bowl, whisk together the flour,
baking soda, ground ginger, cinnamon, salt, allspice and cloves.
·
Add the shortening, butter and the brown and
granulated sugars to the bowl of a standing mixer fitted with a paddle
attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Slip
in the molasses and egg and beat until well incorporated. Add the flour mixture
by scoopfuls and beat until combined.
·
Add the extra sugar to a small plate or bowl.
Roll the dough into balls that are 1 inch in diameter, then roll in the sugar. Place on a baking
sheet 2 inches apart. Bake the cookies 9 to 11 minutes, rotating halfway through
the baking time. Cool on the baking sheets for 4 minutes, then continue cooling
on wire racks. Repeat with the second batch.
Notes: These cookies are nice and chewy on the inside with a
nice crunch on the outside. They have a wonderfully soft texture from using
both shortening and butter. When you bake these cookies your house will smell
like Christmas!
If you let the cookies completely cool before removing them,
they will stick to the pan.
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