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I've been a lurker for a long, long time, but I have never posted much and this is my first posted project. It is rare that I find a topic I feel is as important as this one, so I guess it was time for me to share. I'm talking of course about the diminishing number of spice cookies seen on Christmas cookie plates in recent years. I feel that this disaster MUST be rectified, and NOW!
It may just be that you have forgotten how delicious the spice cookie is, or perhaps you just have horrible memories of the stale gingersnaps that your great-aunt Shirley used to give you when you were a child, but I assure you, spice cookies are a vital part of your cookie plate and trying this recipe will remind you of that fact!
CHEWY SPICE COOKIES
3/4 cup butter (the recipe says shortening, but I don't keep it. It goes rancid in my house.)
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon fresh ground ginger (if you have it, the cookies are even better with the extra ginger)
1/3 cup granulated sugar
Cream the shortening and the brown sugar. Stir in the egg and molasses and mix well.
Combine the flour, baking soda, salt, cloves, cinnamon, and ginger. Add the flour mixture to the shortening mixture and mix well.
Cover and chill dough for at least 2 to 3 hours. OVERNIGHT IS EVEN BETTER.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Roll dough into balls the size of large walnuts. Roll balls in sugar and place 3 inches apart on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cool for one minute before transferring to a wire rack to continue cooling.
FYI, I am all for cutting sugar, but don't skip rolling these in white sugar before baking. The sugar will caramelize and really give these a great crisp exterior but leave the inside dense and chewy.
