Ginger Cookies
This is a slightly modified version of a Paula Deen recipe:
, plus more for rolling
Preheat the oven to 350 degrees F.
Use teflon jelly-roll pans or silpats
In a large bowl, blend with an electric mixer at low speed, cream
3/4 cup vegetable shortening
1 cup sugar
until thoroughly combined. Add
1 large egg
1/4 cup molasses
and beat until completely incorporated.
In a smaller bowl, combine
2 cups sifted all-purpose flour
2 teaspoons baking soda
2 teaspoon ground cinnamon
2 teaspoon ground ginger
(optional 1/4t ancho chili pepper, or 1/8t cayenne)
1/2 teaspoon ground cloves (alternative: cardomom and nutmeg)
1/2 teaspoon salt
Chop into small bits
2T-6T of crystallized ginger
covering it with a little of the dry mix to make chopping easier, and add to the dry ingredients.
Add the dry ingredients to the liquid ones and stir until combined. Roll the dough into balls about 1-inch in diameter.
Place 3/4-inch apart on the jelly roll panbs. Flatten the balls slightly with your fingertips. Bake for 12 minutes. Cool on wire racks.