Ginger Spice Cookies
recipe by Paula Deen
3/4 C Butter flavored Crisco*
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt
*I made these with butter once and they flattened like pancakes. Shortening actually turned out with a much better texture.
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper or a silpat.
With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated.
Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar.
Place on cookie sheets.
Bake for 8-10 minutes or until just set around the edges and you start to see "crackling" on the top.
They'll puff up while they're baking and as they cool they'll flatten. Don't overbake! You want to keep them nice and chewy-soft in the middle
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