Email to Cat      

Christmas: Ginger Crackles

Source of Recipe


From "The Weekend Baker" by Abigail Johnson Dodge



List of Ingredients



• 2¼ cups all-purpose flour
  
• 2 tsp ground ginger
  
• 1 tsp baking soda
  
• ¾ tsp ground cinnamon
  
• ½ tsp ground cloves
  
• ¼ tsp salt
  
• 8 Tbsp unsalted butter, at room temperature
  
• ¼ cup vegetable shortening
  
• 1 cup granulated sugar, plus 2/3 cup for rolling
  
• 1 large egg
  
• ¼ cup light molasses (such as Grandma's light molasses)
  






Instructions



1. Position an oven rack on the middle rung. Heat the oven to 350° F. Line two large cookie sheets with parchment or nonstick baking liners (such as Silpat).
   
   
2. In a large bowl, combine the flour, ginger, baking soda, cinnamon, cloves and salt. Whisk until well blended. In another large bowl, combine the butter, shortening, and 1 cup sugar. Beat with an electric mixer (stand mixer fitted with the paddle attachment, or handheld mixer) on medium-high speed until well combined. Add the egg and molasses, and beat until well blended. Pour in the dry ingredients and mix on low speed until well blended.
   
   
3. Pour the remaining 2/3 cup sugar into a shallow bowl. Using a small ice-cream scoop about 1½ inches in diameter or your palms, shape the dough into 1-inch balls. Roll each ball in the sugar and set 2 inches apart on the prepared cookie sheets. Bake one sheet at a time (make sure to use a cooled sheet for the second batch) until puffed and lightly browned around the edges, about 13 minutes. Transfer the cookie sheet to a rack and let cool for 5 minutes. Using a spatula, lift the cookies from the sheet onto a rack, and let cool completely.
   
   Makes 3 dozen cookies.