Ginger Cookies

 About 48 cookies

4-½  cups all-purpose flour
1½   tablespoons ground ginger
2       teaspoons baking soda
1½    teaspoons ground cinnamon
½      teaspoon ground allspice
¼      teaspoon salt 3 ounces candied ginger slices
¾      cup non-hydrogenated shortening
¾      cup unsalted butter, at room temperature
¾      cup packed brown sugar
½      cup molasses
2       large eggs
¾      cup coarse sugar or granulated sugar

Nutritional information per cookie:
Calories 89 (56% from fat) • carb. 9g • pro. 1g fat 5g • sat. fat 3g • chol. 25mg • sod. 32mg
calc. 2mg • fiber 0g

1. Preheat oven to 350°F with racks in the
lower and upper thirds of the oven. Line
two baking sheets with parchment paper.
2. Put the flour, baking soda, spices, and
salt into a medium mixing bowl. Using the
beaters, mix on Speed 1 to fully combine,
at least 30 seconds. Add the chopped
ginger and mix on Speed 1 to coat;
reserve.
3. Put the butter and molasses into a large
mixing bowl. Mix, starting at Speed 2 and
increasing to Speed 4, until homogenous,
about 2 minutes. Scrape down the sides
of the bowl and then add the sugars.
4. Mix on Speeds 2 to 4 until very light,
where it seems that much of the sugar
has dissolved into the butter/molasses,
about 2 minutes. Add the egg, mixing
on Speeds 2 to 3, and then the vanilla
extract. Add the dry ingredients and mix
on Speed 2 until just combined.
5. Put the turbinado sugar into a shallow
bowl or baking pan.
6. Scoop the dough into evenly sized,
golf-ball rounds. Roll in the turbinado
sugar and then place the sugared dough
on a parchment-lined tray or baking
sheet. Gently press each round down
with the bottom of a clean glass.
7. Bake in the preheated oven until just set
at the edges, about 12 to 15 minutes.
Allow pans to cool before baking
remaining dough.