SPICY CARDAMOM and MOLASSES GINGER COOKIES

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

4 ½ cups flour

4 teaspoons ground ginger

2 teaspoons baking soda

1 ½ teaspoons ground cinnamon

1 teaspoon ground cardamom

¼ teaspoon salt

1 ½ cups shortening

2 cups granulated sugar

2 eggs

½ cup molasses

¾ cup sugar, granulated or coarse

Method:

Preheat oven to 350°.

In a medium bowl, combine flour, ginger, baking soda, cinnamon and salt.

Beat shortening with a mixer on low for 30 seconds.

Add 2 cups granulated sugar, beat until combined, scraping sides of bowl occasionally.

Beat in eggs and molasses until combined.

Beat in as much of the flour mixture as you can with the mixer, stir in any remaining flour.

(At this point, I place the dough in a sealable bag and refrigerate it overnight.)

Shape dough into 1- or 2-inch balls.

Roll balls in ¾ cup granulated sugar.

Place 2 to 3-inches apart on uncreased cookie sheets.

Bake 8 to 9 minutes for small cookies.

Bake 11 to 13 minutes for big cookies, or until bottoms are light brown and tops are puffed (do not over-bake).

Cool on sheet 2 minutes, remove, cool on wire rack.

Makes about 120 small cookies or 24 large cookies.

Enjoy!