The 12 Days of Christmas Cookies 2012 – on the first day of Christmas Megan made for me … Chewy Ginger Cookies

To follow on from Stuart’s idea from last year, Megan and I will be helping out (well really Megan as she bakes and I eat!) with the 12 Days of Christmas Cookies.  We found this recipe that we thought we would share … taste just like ginger snaps (with a triple serving of ginger) but are chewy in the middle.

Preheat the oven to 350 with racks in lower and upper third of the oven. Line 2 sheets with parchment paper.

Whisk 2 1/4 cups of flour with 2 1/2 tsp of ground ginger, 1 1/2 tsp of baking soda, 1/2 tsp of ground cinnamon, 1/4 tsp of fresh ground nutmeg, 1/2 tsp of kosher salt, and 1/4 tsp of fresh ground black pepper.

In an electric mixer, beat on med-high  3/4 cup of packed brown sugar, 1/2 cup vegetable shortening, and 1/2 cup ( one stick) of butter in a large bowl, scraping down the sides of the bowl half way through the beating, until light and fluffy (about 3 mins).  Reduce the speed to low and add 1 large egg, 1/2 cup blackstrap molasses, 2tsp grated ginger, 1 tsp vanilla and beat until blended.  Add1/2 cup finely chopped crystallized ginger .

In a large bowl add 1 cup sugar in the raw.  Using a teaspoon measure, scoop out dough and then using another teaspoon scoop out the measure into the bowl gently rolling the dough into a ball and well coated.  Transfer to cookie sheet on parchment paper spacing balls 1 1/2″ apart.

Bake in oven rotating sheets halfway through from top to bottom (or reverse) until edges are firm and centers appear cracked; 10-12 mins.  Transfer to cooling rack.