I have a budding food blogger on my hands. Last Friday Julie and I were on the way to drop off some food at an event. On the way I got a text from my 6th grade daughter with a picture of these cookies asking me, "Are these blog worthy?" When I got home she and her younger sister were so proud. They met me at the door talking a mile a minute about how they had set up the tripod and the white board and everything. They've only seen it done a few hundred times! My Nanny's cookies were delicious as well!Nanny's Gingersnaps
1/2 cup unsalted butter, softened
1/4 cup vegetable shortening
1 cup sugar, plus extra to roll the cookies in
1 large egg, room temperature
1/3 cup molasses
1/2 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoons ground cloves
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 375 degrees and lightly grease 2 baking sheets.
In a large mixing bowl, cream the butter, vegetable shortening and 1 cup sugar until combined. Add the egg, molasses and vanilla shortening and continue mixing until light and fluffy.
In a separate bowl, sift together the flour, ginger, cinnamon, ground cloves, baking powder, baking soda and salt. Gradually add the flour mixture to the creamed ingredients, blending until well mixed.
Using about 1 rounded tablespoon of dough roll into a ball. Roll the dough balls in sugar and place them about 2 inches apart on a baking sheet. Bake for 9-10 minutes.