Served as dessert. Vegetarian dish. Speciality: Occasion - Christmas day.

American

2 cups All-purpose Flour

2 1/2 teaspoons ground Ginger

2 teaspoons Baking Soda

1 teaspoon ground Cinnamon

1 teaspoon ground Cloves

3/4 teaspoon Salt

3/4 cup chopped crystallized Ginger

1 cup packed Dark Brown Sugar

1/2 cup unsalted Butter, room temperature

1 large Egg

1/4 cup mild-flavored Light Molasses

3/4 cup Turbinado Sugar

3/4 cup Turbinado Sugar (a.k.a. Sugar in the Raw, optional)

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 1 hour. Preheat oven to 350°F Lightly butter 2 baking sheets. Using wet hands, form dough into 1 1/4-inch balls. (At this point you may roll the dough balls in the turbinado sugar, if desired). Place balls on prepared sheets, spacing 2 inches apart. Chill cookies (on the sheets) in refrigerator for 10 minutes. Remove cookies on sheets from the refrigerator and place in oven. Bake cookies until cracked on top but still soft to touch, about 12 minutes. Do not overbake. Cool on sheets 1 minute. Carefully transfer to racks and cool. Can be made 5 days ahead. Store airtight at room temperature. These freeze well for up to 2 months, stored airtight.

Preparation time: 30 minutes

Cooking time: 42 minutes

Yields: 28 Cookies

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