Gingerdoodles
Snickerdoodles' spicy cousin
ginger cookies

These complex yet light ginger cookies are the best thing to have around for unexpected guests. They get rave reviews every time I serve them and conveniently keep well in the freezer in either cookie or dough form. It's a very forgiving recipe, note the low-fat substitutions which make them soft and chewy like my childhood favorite, Snickerdoodles. Bake the Gingerdoodles just a bit longer and you will have something more like classic ginger snaps. Both versions are easy and delicious.

3/4 cup shortening ( for a low fat version, I substitute 1/2 cup vegetable oil plus 1/4 cup applesauce for the shortening and add a couple of tablespoons of flour, just enough to roll them in the sugar easily.)

1 cup sugar

1 large egg

1/4 cup molasses

2 cups flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon each: ground ginger, cinnamon and allspice

Sugar

1. Beat shortening (or low fat substitutions) and sugar till creamy. Add egg & molasses & beat until smooth.

2. Combine flour & next 5 ingredients; add to shortening mixture, beating well to incorporate. ( in low fat version add up to 2 tablespoons flour until mixture makes a loose ball )

3. Shape dough into 1” balls. Roll in sugar. Place 2” apart on a lightly greased baking sheet.

4. Bake at 375 degrees F for 8-10 minutes, longer for a crispy ginger cookie. Remove to cool on wire racks.

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