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Spicy Crinkle Cookies

cookies

3/4 cup shortening
1 cup packed brown sugar
1 egg
1/4 cup fancy molasses
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground allspice or cloves
1/2 teaspoon salt
1/4 cup granulated sugar

Place oven rack in centre of oven; turn on heat to 350°F. With pastry brush and a little shortening, lightly grease 2 rimless baking sheets; set sheets aside. Place shortening in large bowl. With electric mixer, beat shortening at high speed until fluffy. Add brown sugar; beat until even fluffier. Break egg into small bowl and add to batter along with molasses and vanilla; beat until smooth. In separate bowl, whisk together flour, baking soda, ginger, cinnamon, allspice and salt; pour half over batter. With wooden spoon, mix until no streaks remain. Stir in remaining flour mixture until no streaks remain. Scoop dough by level tablespoonfuls and roll into balls. Roll in granulated sugar to coat; place on prepared baking sheets, leaving 2-inch space between cookies. Bake, 1 sheet at a time, for about 12 minutes or until flattened, cracked and browned. Wearing oven mitts, remove baking sheet from oven; with lifter, lift cookies off baking sheet and set in single layer on rack to let cool completely. Repeat with remaining baking sheet of dough. Let first sheet cool completely before adding more dough so dough doesn't melt. Add-Ins: For an adult boost of ginger, add 2 tablespoons chopped crystallized ginger.

Contributor: Canadian Living Magazine, May, 2000

Yield: about 46 cookie

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