Ginger Cookies from Joanne Hirsch

From Great Auntie Jo and AT

Lanie and Dan,

 

We hope you enjoy these favorites of every one of the San Francisco gang.  Please, know that this is the only time we ever give credit to the southern lady whose recipe we modified.  Enjoy!

 

With love, 

Great Auntie Jo and AT

(Paula Deen’s recipe, tested and modified by yours truly; consumed happily by AT.)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat the oven to 350 degrees.

Line cookie sheets with parchment paper or use non-stick baking sheets. 

¾ cup canola oil

1 cup sugar, plus more for rolling

1 large egg

¼ cup molasses

2 cups sifted all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

3 teaspoons ground ginger (Paula says 1 teaspoon, but don’t listen.) 

½ (to 1) teaspoon ground cloves (optional)

½ teaspoon salt

1 cup chopped candied ginger (AT’s addition: he can’t get enough ginger.)

Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined.  Add the egg and molasses and beat until completely incorporated.  Sift together the flour, baking soda, cinnamon, ginger, cloves and salt.  Add to the mixture.  Stir until combined.  Roll the dough into balls about 1-inch in diameter. Roll the balls in sugar.  Place ½-inch apart on the prepared cookie sheets.  Gently press your thumb to slightly flatten.  Bake for 10 to 12 minutes, taking care not to burn the bottoms.  Cool on wire racks.  As they cool, the cookies crisp.  The recipe makes 2½ to 3 dozen cookies.