Ginger and Spice Cookies
|Flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Solid vegetable shortening||3⁄4 Cup (12 tbs)|
|Light molasses||1⁄4 Cup (4 tbs)|
1. In a small bowl, stir together flour, baking soda, salt, cinnamon, ginger, and allspice.
2. In a medium bowl, beat sugar and shortening with an electric mixer on medium speed until light and flurry. Beat in molasses and egg.
3. Add flour mixture to sugar mixture and beat until well blended. Cover and refrigerate dough at least 1 hour, until firm.
4. Preheat oven to 350°F. Roll dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Flatten slightly, using the tines of a fork. Bake 10 to 12 minutes, just until golden brown. Let stand 2 minutes on cookie sheet, then remove to a wire rack and let cool completely.