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Gingersnaps

Yield: about 50 cookies

Prep 35 mins Chill 2 hrs Bake 350°F 10 mins

Ingredients

1/2 cup oleo (80 percent vegetable oil margarine) or butter, softened
1/4 cup shortening
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 egg
1/3 cup mild-flavor molasses
2 cups all-purpose flour
1/4 cup coarse white, granulated, or colored sugar

Directions

1. In a large bowl, combine oleo and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup granulated sugar, brown sugar, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and molasses until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill for 2 hours or until dough is easy to handle.

2. Preheat oven to 350 degrees F. Place the 1/4 cup coarse sugar in a small bowl. Shape dough into 1-inch balls; roll balls in sugar. Place balls 2 inches apart on an ungreased cookie sheet.

3. Bake in the preheated oven about 10 minutes or until tops are crackled and edges are firm. Transfer cookies to a wire rack; let cool. Makes about 50 cookies.

From the Test Kitchen

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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