Heat oven to 325°F. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.
Step
2
Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.
Step
3
Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.
When you add your eggs, make sure to add them one at a time and thoroughly beating each one in before adding the next. This allows the creamed shortening and sugar mixture to retain its trapped air, making for a thicker, chewier cookie.
When shopping for your ingredients, choose shortening in easy-to-measure sticks. It eliminates messy measuring in cups.
There is enough fat in these tender cookies that they won’t stick to the baking sheets. But for easier cleanup, line the baking sheets with baking parchment. The parchment can be used several times before composting or recycling it.
The key to successful baking is measuring accurately. Use a spoon to scoop the flour into the measuring cup, then level off the top with a flat-edged utensil such as a knife.
For easy cleanup, spray the inside of the measuring cup with cooking spray first so the molasses will slide out of the cup easily.
