Ingredients:
2 cups flour
3 teaspoons ginger powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon cloves
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup crystallized ginger, chopped finely
1 cup dark brown sugar, well packed
1/2 cup Crisco shortening, room temperature
1/4 cup butter, room temperature
1 large eggs
1/4 cup light molasses
sugar, for coating
Directions:
Lightly butter one or two baking sheets.
In a medium bowl, combine the first 7 dry ingredients.
Mix in the crystallized ginger.
With an electric mixer beat in brown sugar, shortening and butter until light an fluffy (about 4-5 minutes).
Add in egg and molasses; beat until blended.
Add in flour mixture and mix until just blended.
Cover and refrigerate at least 1 hour.
Set oven to 350 degrees.
Place about 1/2 cup or more sugar into a bowl.
Form dough into about 1-1/4-inch balls; roll in the sugar to coat completely.
Place the balls onto prepared sheet/s, spacing about 2-inches apart.
Bake for 12-14 minutes, or until cookies crack on top, but are still soft to touch.
Cool on sheets about 1 minute.
Carefully transfer to racks to cool.
Servings: 28-30
Time preparation: 75 min.
Time total: 87 min.