A great classic cookie from the famous Paula Deen. Soft and sugary, the perfect after school snack or lunch box treat. The perfect Fall cookie. Eating them makes me want to whip up some chili and carve pumpkins.Next time I'm going to try adding white chocolate chips or dipping them in white chocolate. Or how about sandwiching them with some vanilla ice cream and a drizzle or two of caramel sauce.
Ginger Cookies
Paula Deen
3/4 cup vegetable shortening (I used Butter Flavored Crisco)
1 cup sugar
1 egg
1/4 cup molasses
2 cup sifted all-purpose flour
2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
Additional sugar for rolling cookies
Directions
Preheat the oven to 350 degrees.
Line the cookie sheets with parchment paper or nonstick baking mats. Using electric mixers, at low speed, cream the shortening and sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon ginger, cloves and salt and add to the mixture. Stir until combined. Roll the dough into balls about 1 inch in diameter. Roll the balls in sugar. Place 1/2 inch apart on the prepared cookie sheets. Flatten the balls slightly with fingertips. Bake for 12 minutes. Cool on wire racks.
Yield: about 3 dozen
Preheat the oven to 350 degrees.
Line the cookie sheets with parchment paper or nonstick baking mats. Using electric mixers, at low speed, cream the shortening and sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon ginger, cloves and salt and add to the mixture. Stir until combined. Roll the dough into balls about 1 inch in diameter. Roll the balls in sugar. Place 1/2 inch apart on the prepared cookie sheets. Flatten the balls slightly with fingertips. Bake for 12 minutes. Cool on wire racks.
Yield: about 3 dozen
Posted by: Sallie
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