For the past two Sunday afternoons, the kids and I have made ginger cookies. The recipe is from a friend in STL (originally from Paula Deen??) Anyway, they are super fall and super tasty. Make them when you will have a chance to pawn them off on others, cause they are addicting. :) Below is her recipe (and comments).
Thanks, Melissa! Happy fall baking, everyone!
3/4 cup vegetable shortening
1 cup sugar, plus more for rolling
1 large egg
1/4 cup molasses
2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
Preheat the oven to 350 degrees F.
Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated. Add the flour, baking soda, cinnamon, ginger, cloves and salt to the mixture. Mix until combined. Roll the dough into balls about 1-inch in diameter. Roll the balls in sugar. Place 1/2-inch apart on the prepared cookie sheets. I bake them for 10 minutes because I like them a little softer, but the recipe says 12 minutes if you like them crunchier. Sometimes I give them an extra sprinkle of sugar right when I take them out of the oven. :) The next day when you go to eat one, pop it in the microwave for a few seconds and it's like they just came out of the oven...mmmm! :) Makes the house smell so good, too! Enjoy! :)