- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1/4 cup Shortening (zero transfat)
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 1/4 cup raw sugar for rolling the cookie ball
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper or silpat mat. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the shortening, butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the raw sugar. Place the cookies 2 inches apart on the cookie sheet, and flatten slightly.Sprinkle more raw sugar if needed.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. These cookies puff up a little and then go flat once they are cooled.
I am sending this to Food Blogga : Eat christmas cookies and the beautiful cookie roundup.And to Priyanka's Its' Time To Jingle Again Christmas event.