Holiday Gingersnap Cookies

• 2 cups flour
• 3 teaspoons ginger powder
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon clove
• 34 teaspoon salt
• 18 teaspoon cayenne pepper
• 34 cup crystallized ginger, chopped finely
• 1 cup dark brown sugar, well packed
• 12 cup Crisco shortening, room temperature
• 14 cup butter, room temperature
• 1 large egg
• 14 cup light molasses
• sugar, for coating

1. Lightly butter one or two baking sheets.
2. In a medium bowl, combine the first 7 dry ingredients.
3. Mix in the crystallized ginger.
4. With an electric mixer beat in brown sugar, shortening and butter until light an fluffy (about 4-5 minutes).
5. Add in egg and molasses; beat until blended.
6. Add in flour mixture and mix until just blended.
7. Cover and refrigerate at least 1 hour.
8. Set oven to 350 degrees.
9. Place about 1/2 cup or more sugar into a bowl.
10. Form dough into about 1-1/4-inch balls; roll in the sugar to coat completely.
11. Place the balls onto prepared sheet/s, spacing about 2-inches apart.
12. Bake for 12-14 minutes, or until cookies crack on top, but are still soft to touch.
13. Cool on sheets about 1 minute.
14. Carefully transfer to racks to cool.

flour, ginger powder, baking soda, cinnamon, clove, salt, cayenne pepper, ginger, brown sugar, shortening, butter, egg, light molasses, sugar

Taken from www.food.com/recipe/holiday-gingersnap-cookies-144145 (may not work)