Spiced Molasses Ginger Cookies

Yield : about 36 cookies

Ingredients :

2 cups sifted all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 1/2 teaspoons ground ginger

1 teaspoons ground cloves

1 teaspoon salt

1/2 cup solid vegetable shortening

1/4 cup (1/2 stick) unsalted butter, room temperature

1 cup firmly packed light brown sugar

1 egg

1/4 cup dark molasses

Ice water

Granulated sugar

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Instructions :

• Preheat oven to 350°F. Lightly butter several cookies sheets or line with parchment paper. Set aside.
• Sift flour, baking soda, cinnamon, ginger, cloves, and salt into a bowl.
• Beat the shortening, butter and brown sugar in a mixer with the paddle until well creamed and fluffy. Add the egg and molasses and beat until blended. Mix in the dry ingredients. Gather the dough into a bowl. Wrap in plastic and refrigerate at least one hour. (The dough may be made ahead to this point and kept for 3 days in the refrigerator or frozen for a few weeks before using.).
• Break off pieces of the dough and roll into 1-1/4-inch balls. Dip each ball quickly into ice water them roll in granulated sugar. Place the balls on prepared baking sheets spaced 2 inches apart.
• Bake the cookies in the preheated oven until they are pale golden and cracked on top but still soft to the touch, approximately 10 minutes.
• Let the cookies stand one minute on the baking sheet. Then, using a spatula, transfer them to a wire rack to cool. Cool completely before storing in an airtight container. Cookies keep for up to two weeks when stored airtight in a cool, dry place.

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Priscilla Martel demonstrated this recipe at a Holiday Cookie class on 11/22/03. It was adapted from one found in the September, 1992 issue of Bon Appitit magazine. Priscilla and Charles van Over are culinary consultants, award-winning cookbook authors, former restauranteurs and excellent teachers, by the way.

They can be reached at All About Food, P. O. Box 449, Chester, CT 06412