JILL KILLEEN'S GINGER COOKIES
2 cups all purpose flour
2 ½ teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
¾ teaspoon salt
¾ cups chopped (fine) crystallized ginger (like Trophy brand at Safeway)
1 cup packed brown sugar
½ cup vegetable shortening (room temp.)
¼ cup unsalted butter (room temp.)
1 large egg
¼ cup (light) molasses
Extra sugar for rolling cookies in
Combine first 6 ingredients in a bowl and whisk to blend. Mix in crystallized ginger.
Using an 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 combine until just blended. Cover and refrigerate one hour.
Preheat oven to 350. Lightly butter 2 baking sheets.
Put the extra sugar in thick layer on small plate. Using wet hands, form dough into medium-size balls (1 1/4 inch balls but really who measures!) Roll in sugar to coat completely.
Bake cookies until cracked on top but still soft to touch, about 10 to 12 min. Do NOT overbake.
Cool and hide from children if you don't want all consumed in first 24 hours!
Makes about 36 cookies.
