Gingersnaps

The holidays and ginger just go together. Like ... A tree with blossoms. Love and hugs. Little babies and smiles. Spaghetti and meatballs. Romeo and Juliet. Hearts and flowers. Macaroni and cheese. Lucy and Desi. It's just one of those combinations that is irresistible ...

Gingersnaps

Ingredients:

• 3/4 cup vegetable shortening *
• 1 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 large egg
• 1/3 cup molasses
• 2 1/3 cups unbleached all-purpose flour
• 1 to 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1 teaspoon ground cinnamon

Coating:

• 1/4 cup sugar
• 1 teaspoon ground cinnamon

Directions:

• Oven Temperature: 375 degrees F
• Baking Time: 11 to 13 minutes
• Makes: about 5 dozen cookies

Preheat the oven to 375 degrees. Lightly grease (or line with parchment) two baking sheets.

Beat together the shortening, sugar, salt, and baking soda. Beat in the egg, then the molasses. Add the flour and spices, beating to make a smooth, fairly stiff dough.

To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.

Drop the dough in 1" balls into the cinnamon-sugar mixture; note: a teaspoon cookie scoop is perfect here. Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.

Bake the cookies for 11 minutes; look for cookies that are crisp around the edges and "bendy" in the center. Bake for 13 minutes for cookies that are crisp/crunchy all the way through.

Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.

*  Note: You can substitute butter for the vegetable shortening, but the cookies will be soft, not crisp.

Source: King Arthur Flour