There are some recipes that are nearly perfect and you have to make them several times a year because they're that good. This is one of those recipes--it is the perfect fall cookie--tastes like a ginger snap, but it's soft and chewy and buttery. It's really to die for. The original recipe was from Bon Appetit. I modified the recipe to include a little less shorting and a little more butter, and less cloves. Enjoy!
Ingredients
• 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
• 1/4 cup chopped crystallized ginger (optional, but it's really good)
• 1 cup (packed) dark brown sugar
• 1/4 cup vegetable shortening, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 large egg
• 1/4 cup mild-flavored (light) molasses
• Sugar for rolling
Preparation
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. Spoon sugar in thick layer onto small plate. Form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)
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