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Sugar Spice Cookies
Ingredients
2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground cloves ¼ teaspoon salt ¾ cup vegetable shortening 1 cup packed light brown sugar 1 large egg, lightly beaten ¼ cup molasses (not robust or blackstrap) granulated sugar for dipping dough
Directions
Sift together flour, baking soda, cinnamon, ginger, cloves, and salt into a large bowl. Beat together shortening and brown sugar in a large bowl with an electric mixer at medium speed until fluffy, about 1 minute. Reduce speed to low and beat in egg and molasses until just combined. Add flour mixture in 2 or 3 batches, blending well. Refrigerate dough, covered, until firm, at least 1 hour. Put a rack in middle of oven and preheat oven to 375°F. Grease two large baking sheets. Roll level tablespoons of dough into balls, dip one side of each ball into granulated sugar, and arrange balls, sugared sides up, about 3 inches apart on greased baking sheets. Bake cookies in batches until puffed and cracked on top, 10 to 12 minutes per batch. Transfer to racks to cool. Cook’s Notes
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