As I said in the post about the marvel that was the Pumpkin Carrot Cake, w does most of the baking around our kitchen. To which I am most grateful. Fatter, but still grateful. Her blueberry scones are the stuff of breakfast legend. Her regular pumpkin cake is awe inspiring. And I'm not saying this just to get her to bake more desserts. She sees right through my rather lame manipulations. Her oeuvre is dinner party tested and approved. And now comes these stupidly delicious ginger spice cookies. There is no one who doesn't like ginger spice cookies. If they don't, then they haven't had these ginger spice cookies. You will not...I repeat, WILL NOT...be able to eat just one of these!
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Ginger Spice Cookies
yield: Makes about 30
2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup coarsely chopped crystallized ginger
1 cup (lightly packed) dark brown sugar
1/2 cup vegetable shortening, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses
Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using 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 mix just until blended. Cover and refrigerate 1 hour.
Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)