Crispy Ginger Snaps
|All purpose flour||2 Cup (32 tbs)|
|Ground ginger||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Vegetable shortening||3⁄4 Cup (12 tbs)|
|Sugar||10 Tablespoon (1/2 Cup Plus 2 Tablespoon)|
|Dark molasses||1⁄2 Cup (8 tbs)|
1. Preheat oven to 350°F. In medium bowl, combine flour, ginger, baking soda, cinnamon, salt, and black pepper, if using.
2. In large bowl, with mixer at medium speed, beat shortening and 1/2 cup sugar until light and fluffy. Beat in egg until blended; beat in molasses. Reduce speed to low; beat in the flour mixture just until blended.
3. Place remaining 2 tablespoons sugar on waxed paper. Roll 1/4 cup dough into ball; roll in sugar to coat evenly. Repeat with remaining dough to make 10 balls in all. Place balls, 3 inches apart, on ungreased large cookie sheet. Or, for small cookies, roll slightly rounded tablespoons dough into balls and place 2 inches apart on two ungreased cookie sheets.
4. Bake until set, about 15 minutes for large cookies, or 9 to 11 minutes for small cookies, rotating cookie sheets between upper and lower oven racks halfway through baking. Cookies will be very soft and may appear moist in cracks. Cool cookies 1 minute on cookie sheets on wire racks. With wide spatula, transfer the cookies to wire racks to cool completely.