Ginger Cookies – Christmas Cookies
2 1/4 cups all-purpose flour,
2 tsp ground ginger,
1 cup granulated sugar,
1 tsp ground cinnamon,
1/2 tsp ground cloves,
A pinch of salt,
3/4 cup vegetable shortening or butter at room temperature,
1 teaspoons baking soda,
1/4 cup molasses,
2 tbsp granulated sugar for rolling.
Preheat oven to 350° F (175° C).
Sift together flour, baking soda, cinnamon, cloves and salt in a medium size mixing bowl. In another bowl cream together butter (or vegetable shortening) and sugar until soft, light and creamy. Stir in the beaten egg with molases. Stir in this egg mixture to the butter and sugar mixture and blend well. Now fold in the flour mixture slowly using a wooden spatula. Prepare a dough and shape into lemon size balls, flatten them slightly, roll them into granulated sugar and place on cookie sheet around 2 inches apart from each other. Bake the cookies in the preheated oven for 10-12 minutes or till the cookies are light brown and puffed. Cool the cookies on the baking sheet for 5 minutes and then transfer them to the wire rack to cool down completely. Later transfer to airtight container and store for 3-4 days at room temperature or refrigerate for 2 months.