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Spice Sugar Cookies

Source of Recipe


Gourmet, October 1991






List of Ingredients



• 3/4 cup vegetable shortening, at room temperature
  
• 1 cup firmly packed light brown sugar
  
• 1 large egg, beaten lightly
  
• 1/4 cup unsulfured molasses
  
• 2 cups all-purpose flour
  
• 2 tsp baking soda
  
• 1 tsp cinnamon
  
• 1 tsp ground ginger
  
• 1/2 tsp ground cloves
  
• 1/4 tsp salt
  
• Granulated sugar, for dipping the balls of dough
  






Instructions



1. In a bowl, cream the shortening with the brown sugar until the mixture is light and fluffy, and stir in the egg and the molasses. Into another bowl, sift together the flour, the baking soda, the cinnamon, the ginger, the cloves and the salt; add the flour mixture in batches to the shortening mixture, and blend the dough well. Chill the dough, covered, for 1 hour.
   
   
2. Roll level tablespoons of the dough into balls, dip one side of each ball into the granulated sugar, and arrange the balls, sugared sides up, about 3 inches apart on greased baking sheets.
   
   
3. Bake the cookies in batches in the middle of a preheated 375° F oven for 10 to 12 minutes, or until they are puffed and cracked on top. Transfer the cookies with a metal spatula to racks and let them cool.
   
   Makes about 40 cookies.
   
   






Final Comments


The texture of these cookies varies according to baking time: Underbake them if you are partial to a chewy cookie; give them an extra minute or two in the oven if a crisp cookie is desired.