ginger cracks

How To Make ginger cracks

• 1

  Onto waxed paper, sift together flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg and allspice.
• 2

  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.
• 3

  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.
• 4

  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).
• 5

  Heat oven to 375.
• 
  6

  Line large baking sheets with parchment paper. Place decorator sugar for rolling, in a bowl. For each cookie, shape 1 level TBL into a ball. Roll in the sugar. Place balls, 3 inches apart, on sheets, 9 per sheet. Dough will spread as it bakes.
• 
  7

  Bake in 375 oven for 12 minutes. As cookies bake, they will puff up, then flatten out. Surfaces will appear crackly and crinkly. Let stand on cookie sheets for 1 minute. Transfer to wire racks. Let cool. Store in airtight container at room temperature for up to 3-4 days.
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