This is my most favorite recipe to make for the holidays but delicious even after!

Ingredients

2 cups sifted all-purpose flour

2 teaspoons baking soda

1 and 1/2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1/4 teaspoons kosher salt

1/2 cup of solid vegetable shortening (margarine)

1/4 cup of unsalted butter at room temperature ( 1/2 stick of butter)

1 cup firmly packed brown sugar

1/4 cup dark molasses

1 large egg

ice water

raw sugar

Preparation:

Sift first six ingredients into a medium bowl. Using an electric mixer, beat shortening, butter and sugar until fluffy. Add egg and molasses to butter mixture and beat until blended. Mix in dry ingredients. Refrigerate dough for one hour.

Preheat oven to 350*F. Lightly butter cookie sheets.

Roll dough into 1 and 1/4 inch balls.

Dip balls quickly into ice water and roll in sugar to coat. Arrange on prepared sheets, spacing 2 inches apart.

Bake until cookies are pale golden and cracked on top, but still soft to touch, about 10 minutes. Let stand 1 minute. Using a metal spatula, transfer to a rack and cool completely.

Note: I use all butter instead of butter and shortening. It might be a denser cookie with the combination.