2 Baking Birdies: Ginger & Molasses Cookies

We were so excited to wake up to snow yesterday morning- until Kait realized she still had to go into work and Marianne realized there was no butter in the house. (Marianne had left all of it at our parent's house while she was house/pet sitting over the weekend). This was the perfect opportunity to spend all day baking so we knew we couldn't miss it. After looking around, we found this recipe which calls for Crisco instead of butter. Don't be grossed out by the thought of using Crisco- these are really good! We hope you enjoy.

Ingredients:

1 cup sugar
3/4 cup crisco
1/4 cup molasses
1 egg
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger (can use fresh, but chopped really finely)
1/4 teaspoon ground cardamom.
1/4 teaspoon salt
2 1/2 teaspoons baking soda

Directions:

Begin by adding 1 cup of sugar to a mixing bowl and then add in 3/4 cup Crisco (vegetable shortening.)
Pour in 1/4 cup regular molasses and 1 egg.

Next, with an electric mixer, mix the ingredients together until well combined.
In a separate bowl, combine the flour and the spices, salt and baking soda. (If you don't have all the spices, you can use Allspice and cinnamon instead)

Mix the dry mixture into the crisco and sugar mix.
Next, begin rolling the dough into walnut-sized balls and roll in a bowl of sugar.
Place the dough balls on a large baking sheet, and bake at 350 degree for 9 to 11 minutes, or about one minute after the surface begins to crack. Don’t remove the cookies before they crack!