Candied Ginger-Citrus Cookies

• 1/2 cup butter (1/4 lb.), at room temperature
• 1/2 cup solid vegetable shortening
• 1 cup sugar
• 1/2 cup light molasses
• 2 teaspoons grated lemon peel
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• About 1/2 cup slivered almonds (3 oz.), finely ground, plus slivered almonds for garnish (optional)
• 1/2 cup finely chopped candied ginger

1. In a large bowl, with an electric mixer on medium speed, beat butter, shortening, and sugar until smooth; beat in molasses and lemon peel until well blended.
2. In another bowl, mix flour, baking soda, ground ginger, cinnamon, and cloves; stir into butter mixture until completely incorporated. Stir in almonds and candied ginger.
3. Divide dough into thirds. Shape each third into a roll about 1 1/2 inches in diameter; wrap rolls in waxed paper and chill until firm, at least 4 hours, or up to 1 week.
4. Unwrap dough. Using a sharp knife, cut into 1/4-inch-thick slices; place slices about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. If desired, gently press a slivered almond into the middle of each cookie.
5. Bake cookies in a 350u0b0 oven until edges are lightly browned, 7 to 10 minutes. With a wide spatula, transfer cookies to racks to cool completely.
6. Note: Nutritional analysis is per cookie.

butter, vegetable shortening, sugar, light molasses, allpurpose, baking soda, ground ginger, ground cinnamon, ground cloves, almonds, candied ginger

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