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Crackle-Top Ginger Cookies cookies 4 cups all-purpose flour 1 tablespoon ground ginger 2 teaspoons (each) baking soda, cinnamon; and ground cloves 1 1/2 cups shortening; at room temperature 2 cups granulated white sugar 2 large eggs 1/2 cup molasses granulated white sugar; for rolling cookies Preheat oven to 350şF. Grease or line with parchment two large cookie sheets. Measure flour, ginger, soda, cinnamon and cloves together in medium container. In a large mixing bowl, cream the shortening and sugar, beat in eggs and molasses. Mix until light and smooth Add dry ingredients. Mix until evenly combined, using hands as needed to get an even-coloured dough. Pinch off 1-inch portions and roll into balls. Roll in granulated white sugar. Arrange 1 inch apart on cookie sheets (no need to flatten) and bake for 8 to 10 minutes or Just until starting to brown on bottoms and tops are crackled. Remove to wire racks to cool. They should be slightly soft when removed from oven; they will be crisp when cooled. NOTE: For a spicier version, add an extra teaspoon or two of ground ginger Extra cookies - Freeze beautifully for up to four months. Contributor: Southam Newspapers Yield: 5 dozen Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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