Chewy Ginger Cookies

• 2/3 cup firmly packed dark brown sugar
• 1/2 cup shortening
• 1 large egg
• 1/4 cup unsulphured molasses
• 2 teaspoons finely grated peeled fresh ginger
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon table salt
• 1/8 teaspoon freshly ground black pepper
• 2/3 cup or 1 (4-oz.) container gold sanding sugar
• Parchment paper

1. Preheat oven to 350u0b0. Beat dark brown sugar and shortening in a medium bowl at medium speed with an electric mixer until creamy. Add egg, molasses, and ginger; beat 30 seconds. Sift flour with next 4 ingredients in a small bowl. Add flour mixture to butter mixture, and beat at low speed until combined.
2. Place sanding sugar in a small bowl. Drop dough by level spoonfuls into sanding sugar, using a 1 1/2-inch cookie scoop; roll to coat. Place coated cookies 3 inches apart on 2 parchment paper-lined baking sheets.
3. Bake, in batches, at 350u0b0 for 10 to 12 minutes or until cookies are fragrant and browned around edges. Cool on pans 5 minutes; transfer to a wire rack, and cool completely (about 30 minutes).
4. Sanding sugar can be ordered online or purchased wherever specialty cake supplies are sold.

brown sugar, shortening, egg, molasses, fresh ginger, flour, baking soda, pumpkin pie spice, salt, freshly ground black pepper, gold sanding sugar, paper

Taken from www.myrecipes.com/recipe/chewy-ginger-cookies-1 (may not work)