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Ginger Biscuits
It’s so hard to pick a favorite Ginger Cookie. These are right up there with the best.
3/4 cup vegetable shortening, softened
1 cup firmly packed light brown sugar
1 egg, beaten
1/4 cup light molasses
1/3 cup candied ginger, finely chopped
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon cloves
pinch of salt.
Cream the shortening and sugar until light and fluffy. Add the egg and molasses and candied ginger, mix well.
In a separate bowl, whisk, or sift together all the dry ingredients.
Add the dry ingredients and knead well.
Chill the dough for at least 30 minutes
Preheat oven to 375 F
Oil the cookie sheets.
Shape the dough into balls the size of a large walnut and dip the tops of the cookies in sugar. Arrange the cookies sugar side up on the oiled sheets, placing them about 3 inches apart. Sprinkle the top of each cookie with 3 or 4 drops of water to give a crinkled look to the surface.
Bake for 10 to 12 minutes or until they are firm.
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