•3/4 cup solid vegetable shortening (preferably non-hydrogenated)
•1/4 cup mild-flavored (light) molasses
•1 large egg
•2 teaspoons minced peeled fresh ginger
•1/4 cup chopped crystallized ginger
•Raw sugar (for rolling)
•Look for raw sugar (also called turbinado or demerara sugar) at most supermarkets and at natural foods stores. (This REALLY makes a difference - TH)
•Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment. Whisk first 5 ingredients and 1/2 teaspoon salt in medium bowl. Using electric mixer, beat sugar and shortening in large bowl until fluffy. Beat in molasses, egg, and fresh ginger. Stir in crystallized ginger, then dry ingredients.
•Fill small shallow bowl with raw sugar. Using moist hands, shape 1 teaspoonful dough into ball; roll in raw sugar. Place on prepared sheet. Repeat with remaining dough, spacing cookies 2 inches apart.
•Bake cookies until golden and dry-looking, about 15 minutes. Cool on sheets.
(If you can't find all of the ingredients, Williams-Sonoma has the candied and powdered ginger.)
After spending years in the world of finance, I decided to follow my true passion—curating a life where southern elegance meets southern heritage. That led me to create Splendid Sass, a haven for gathering and sharing my love for design, art and cooking, and TG Hatfield Company, where I embroider fine heirloom linens that will garner hospitality for generations. From the exquisite linens that set the table, to the food that is shared with family & friends, to the warm & cozy room that invites guests, join me as I share the things that inspire me and help create a truly elegant life.