Larger grained decorator's sugar makes these cookies even prettier, but regular granulated sugar works as well. These are great cookies to bake for the holidays or make them for a lunchbox treat.
- 3/4 cup shortening
- 1 cup packed light brown sugar
- 1/4 cup molasses
- 1 large egg
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (or larger-grained decorator's sugar)
- Cream shortening and brown sugar until smooth; beat in molasses and egg until well blended.
- In another bowl, combine the flour, soda, cinnamon, ginger, cloves, and salt. Add to the creamed mixture and stir until thoroughly blended.
- Cover the bowl and refrigerate for 1 1/2 to 2 hours, until thoroughly chilled.
- Heat oven to 375 F.
- Line a cookie sheet with a silicone mat or grease.
- Add about 1/3 cup of granulated sugar to a small bowl. Have a bowl of water nearby, along with a flat-bottomed cup or glass.
- Form dough into 1-inch balls.
- Dip the top of the balls into the sugar, then place, sugar side up, on the baking sheet. Leave about 2 to 3 inches between balls.
- Dip the flat-bottomed cup or glass lightly in the bowl of water. Gently press the top of each cookie with the wet bottom of the glass or cup to moisten lightly. There's no need to flatten the balls; the cookies will spread while baking.
- Bake for 10 to 11 minutes, until cookies, are set.
- Let cool for about 1 minute on the cookie sheet. Remove to racks to cool completely.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||0 g|