Ingredients
Cream:
150g shortening
200g dark brown sugar
Add to creamed:
1 large pre-beaten egg
170g molasses
Whisk together in separate bowl:
320g all-purpose flour
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1 tsp allspice
Preparation
Add flour mixture to creamed mixture slowly, and mix until fully integrated. Chill dough for at least 2 hours, preferably longer.
Position oven racks to middle positions. Preheat oven to 350 degrees.
Portion dough to two sheet pans, parchment-lined, with a #1 disher. Using the bottom of a glass dipped in cold water, squash the dough balls so 1/4" thick patties are formed. Dip glass in water before each squashing. The wetness on the dough should form crinkles in the final stages of baking.
Bake 18-20 minutes rotating pans midway (rotate top pan to bottom rack, bottom pan to top rack, and also rotate each pan 180 degrees front-to-rear) to ensure even baking.
Remove from oven and immediately sprinkle with white granulated sugar. Let cool on sheet pans thoroughly before serving.
– My notes: These are spicy cookies. One teaspoon each of cinnamon, nutmeg, ginger, and allspice might be a little intense for some people. In my next batch, I’m going to probably back down on the nutmeg and allspice (1/4 tsp each), and will also back the salt down to 1/4 tsp.
