Ingredients:
2 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/2 c. vegetable shortening
1/4 c. unsalted butter, softened
1/2 c. firmly packed light brown sugar
1/2 c. granulated sugar
1/4 c. molasses
1 large egg
1/4 c. plus 1 Tbsp. turbinando sugar
Directions:
Preheat oven to 350 degrees.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.
Add the shortening, butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3-4 minutes. Slip in the molasses and egg and beat until well incorporated. Add the flour mixture by scoopfuls and beat until combined.
Add the turbinado sugar to a small plate or bowl. Roll the dough into balls that are 1 inch in diameter (1/2 oz. in weight), then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart. Bake the cookies 9-11 minutes, rotating halfway through the baking time. Cool on the baking sheets for 4 minutes, then continue cooling on wire racks. Repeat with the second batch.
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