Kitchen Guy’s Ginger Snaps Recipe
by Chef Jim Gray

Ingredients

1 1/2 cups vegetable shortening
2 cups granulated sugar
3 Tbsp. raw (Turbinado) sugar
2 large eggs
4 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground cloves
2 tsp. ground ginger
1/2 cup dark molasses

Method
Preheat oven to 350. In a large mixing bowl, cream together shortening and granulated sugar until light and fluffy. Beat in eggs one at a time. Sift together flour, baking soda and spices. Add dry ingredients to bowl with mixer at lowest speed. Add molasses and continue beating to combine.

Shape dough into 1-inch balls and place 2 inches apart on greased cookie sheets. Sprinkle with raw sugar crystals.

Bake for 12 to 15 minutes or until outside edge of cookies begins to crisp and turn slightly darker and the middle is still soft. Bake for a shorter time for softer cookies. Transfer to a wire rack to cool.