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Dessert
European
About 2-3 dozens cookies
1 hour 30 minutes
12 minutes
2 cups all-purpose flour
2½ teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
¾ teaspoon salt
¾ cup crystallized ginger, chopped
1 cup dark brown sugar
½ cup vegetable shortening, room temperature
¼ cup unsalted butter, room temperature
1 large egg
¼ cup light molasses
Sugar to taste
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 for 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 1¼ inch balls; roll in sugar to coat completely. Place balls on prepared sheets sugar side up, 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 in an airtight container at room temperature.)
