Ginger Crackles

Here is a cookie that I don't make often at all. I make gingerbread cookies at Christmas but that is it. Until today. I am still going through the library book, The Weekend Baker.

This is 1/2 of the recipe. Nice crispy cookie.

Ingredients-

142 grams all-pupose flour

1 tsp ginger

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp ground cloves

1/8 salt

62 grams at room temperature

2 tbsp vegetable shortening

115 grams granulated sugar

1 egg white

2 tbsp molasses

Method-

Position the oven rack on the middle rung. Heat the oven to 350˚F.

Line 2 cookie sheets with parchment or nonstick baking liners.

In a large bowl, combine flour ginger, baking soda, cinnamon, clove and salt.

Whisk until well blended.

In another bowl, combine the butter, shortening, and the sugar.

Beat with an electirc mixer on medium high speed until well combined.

Add the egg and molasses and beat until well blended.

Pour in the dry ingredients and mix on low speed until well blended.

Pour an additional 1/4 of granulated sugar into a small bowl.

Using a small ice cream scoop or using your hands, shape the dough into 1 inch balls.

Roll each ball in the sugar in the sugar and set 2 inches apart on the prepared cookie sheet.

Bake 1 sheet at a time, about 13 minutes.

Transfer the cookie sheet to a rack and let cool for 5 minutes.