Candied Ginger Crisps
|Butter/Margarine||1⁄4 Pound, softened (1/2 Cup)|
|Solid vegetable shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Light molasses||1⁄2 Cup (8 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Baking soda||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Flaked coconut||1 Cup (16 tbs)|
|Finely chopped candied ginger||1⁄2 Cup (8 tbs)|
In large bowl of an electric mixer, beat butter, shortening, and sugar until creamy; beat in molasses.
In another bowl, stir together flour, baking soda, ground ginger, cinnamon, and cloves; gradually add to butter mixture, blending thoroughly.
Add coconut and candied ginger and mix until well combined.
Shape dough into 2 or 3 rolls, each 1 1/2 inches in diameter; wrap in wax paper and refrigerate until firm (at least 4 hours) or for up to 3 days.
Using a sharp knife, cut into 1/4-inch-thick slices; place slices about 1 inch apart on lightly greased baking sheets.
Bake in a 350Â° oven for 10 minutes or until edges are lightly browned.
Transfer to racks and let cool.