SPARKLING CHEWY GINGER COOKIES

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

1⅓ cups firmly packed dark brown sugar

1 cup shortening

2 large eggs

½ cup molasses

4 teaspoons finely grated peeled fresh ginger

3½ cups flour

3 teaspoons baking soda

3 teaspoons pumpkin pie spice

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1⅓ cups or 1 gold sanding sugar, or granulated sugar*

Method:

Preheat oven to 350°.

Beat dark brown sugar and shortening in a medium bowl at medium speed with an electric mixer until creamy.

Add egg, molasses and finer, beat 30 seconds.

Sift flour with next 4 ingredients in a small bowl.

Add flour mixture to butter mixture, beat at low speed until combined.

Refrigerate for 1 hour.

Place sanding sugar in a small bowl.

Drop dough by level spoonfuls into sanding sugar, using a 1½” cookie scoop; roll to coat.

Place coated cookies 3” apart on 2 parchment paper-lined baking sheets.

Bake for 10-12 minutes or until cookies are fragrant and browned around the edges.

Cool on pans for 5 minutes, transfer to wire racks to cool completely.

Makes 3 dozen

*Gold sanding sugar can be purchased online or purchased wherever specialty cake supplies are sold.

Adapted recipe from Better Homes and Gardens

Enjoy!