Combine first 6 ingredients in medium bowl. Whisk to blend. Mix in crystallized ginger. Using mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
Preheat oven to 350 degrees. Put sugar in a bowl. Form dough into 1 1/4 inch balls. Roll in sugar to coat completely. Place balls on a cookie sheet spacing 2 inches apart.
Bake cookies for 12 minutes or until cracked on the top but still soft to touch.
I mix 1 cup of the flour in a food processor with chopped ginger to make ginger about the size of mustard seeds.
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|Serving Size: 1 Serving (51g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 157 (60%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 45.6mg||14 %|
|Sodium 147mg||5 %|
|Potassium 29.5mg||1 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 27.5g|
|Protein 0.4g||1 %|
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Calories per serving: 262
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