Moist Gingerbread Cookies

• 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

1. Add flour mixture to creamed mixture slowly, and mix until fully integrated. Chill dough for at least 2 hours, preferably longer.
2. Position oven racks to middle positions. Preheat oven to 350 degrees.
3. 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.
4. 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.
5. Remove from oven and immediately sprinkle with white granulated sugar. Let cool on sheet pans thoroughly before serving.
6. --
7. 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.

cream, shortening, brown sugar, egg, molasses, flour, salt, baking soda, cinnamon, nutmeg, ground ginger, allspice

Taken from www.epicurious.com/recipes/member/views/moist-gingerbread-cookies-51321521 (may not work)