Ginger Spice Cookies
2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup crystallized ginger, chopped
1 cup dark brown sugar, packed
1/2 cup vegetable shortening, room temperature
1/4 cup unslated butter, room temperature
1 large egg
1/4 cup molasses
Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
Preheat oven to 350. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4 inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spaking 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and coool. Store airtight.