INGREDIENTS:
• 2 cups plus 2 tablespoons bleached all-purpose flour
• 1½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 teaspoons ground ginger
• ¾ teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon ground allspice
• ¾ cup vegetable shortening
• ¾ cup plus 2 tablespoons sugar
• 1 large egg
• 1/3 cup unsulphured molasses
• 1¼ teaspoon vanilla extract
• 2/3 cup packed, chopped crystallized ginger
• 1¼ cups sugar blended with ¼ teaspoon ground ginger and 1/8 teaspoon ground allspice
METHOD:
In a large bowl, combine the flour, baking soda, baking powder, salt, ground ginger, cinnamon, nutmeg and allspice. Set aside. In a large bowl with an electric mixer on medium speed, cream the shortening for 2 minutes. Add the sugar in 2 additions, beating for 1 minute after each addition. Beat in the egg. Blend in the molasses and vanilla. Reduce the speed to low and add the flour mixture in 3 additions, beating just until the flour is incorporated after each addition. Stir in the crystallized ginger. The dough will be very soft. Cover tightly and refrigerate until firm enough to handle, 3 to 4 hours. (If necessary, transfer the dough to the freezer until firm, about 1 hour.)
Preheat the oven to 375 degrees. Line several baking sheets with parchment paper.
Form the dough into balls of about 1 tablespoon. Roll each ball in the ginger-sugar mixture and then place them 3 inches apart on the prepared baking sheets.
Bake the cookies for 12 to 13 minutes or until set. During baking the cookies will puff, then deflate and form crinkled surfaces. Cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight tin.
Makes about 3 dozen cookies.
