By mid September, I am so ready to start baking with those lovely fall spices. Ginger, Cloves, Cinnamon, Nutmeg. So I thought I'd kick off this blog with my favorite Fall cookies. These freeze really well, and during the busy holiday season I always double or triple the recipe.
4 cups flour
1/2 tsp. salt
2-1/4 tsp. baking soda
2 tsp. ground ginger
1-1/4 tsp. ground cloves
1-1/4 tsp. cinnamon
1 stick (1/2 cup) butter, softened
1/2 cup vegetable shortening
3-1/2 cups sugar
1/2 cup molasses
2 large eggs
*Preheat oven to 325 degrees. Lightly grease 2 large baking sheets.
*In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and cinnamon.
*In another large bowl, beat together butter, shortening, and 3 cups sugar until light and fluffy then beat in molasses. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture and combine well.
*In a small, shallow bowl put remaining 1/2 cup sugar. Form dough into 2-inch balls and roll in sugar. On baking sheet arrange balls about 4 inches apart.
*Bake cookies in batches in middle of the oven for 15 minutes, or until puffed and golden (cookies should be soft). Transfer cookies to rack to cool.
*Makes about 25 cookies.