A favorite scent in the holiday air is baking ginger cookies. Although most ginger cookies are pretty tasty, I like taking them up a level in heat and flavor. I finished my Christmas baking but forgot to include this important aspect to what I consider a complete offering of Christmas Cookies.
Ginger Cookies
4 1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups solid shortening
2 cups granulated sugar
2 large eggs
1/2 cup molasses
1/2 cup finely chopped candied ginger
1/2 tablespoon freshly grated orange zest
Preheat oven to 350 degrees. Line baking sheets with parchment paper or use vegetable oil spray.
Combine the flour, spices, salt, baking soda, and black pepper in a bow. Set aside for now.
In a mixing bowl, beat the shortening and sugar until well-combined. Beat in the molasses and eggs. Work in the dry ingredients and chopped ginger and orange zest.
Shape dough into balls the approximate size of walnuts. Roll the dough balls in coarse sugar or colored sugar. They will spread so place about 2-inches apart on prepared baking sheets.
Bake in preheated oven for 10-12 minutes or until the cookies are pale brown and puffed. Cool on baking sheet a few minutes before transferring to a wire rack to complete cooling process. Makes two to three dozen cookies depending on the size you make them.
