2 cplus 1 tbl all purpose flour
1 3/4 tspbaking soda
1/4 tspbaking powder
2 1/4 tspground ginger
1 tspground cinnamon
3/4 tspfreshly grated nutmeg
1/4 tspground allspice
1/2 cvegetable shortening
4 Tbspunsalted butter (1/2 stick), softened
3/4 cplus 2 tbl sugar
1/4 cplus 1 tbl unsulphered molasses
1 tspvanilla extract
2/3 ccrystallized ginger, chopped small
1/2 ccoarse decorator sugar for rolling (you can use regular sugar for this too)
How to Make Ginger Cracks
- Onto waxed paper, sift together flour, baking soda, baking
powder, salt, ginger, cinnamon, nutmeg and allspice.
- In a mixer, beat shortening and butter on low speed until
smooth and creamy, 2-3 minutes. Add sugar; beat on
medium speed 1 minute. Blend in egg, molasses and vanilla.
Scrape down sides of bowl frequently.
- On low, add the flour in 2 additions, beating just until
particles of flour are absorbed. Blend in ginger. Dough will
be stiff and sticky.
- Scrape dough onto large sheet of plastic wrap. Using a
spatula, flatten into a shallow cake. Wrap up dough and
freeze for 30 minutes before using. (Dough can be
refrigerated for up to 2 days).
- Heat oven to 375.