Molasses-Ginger Cookies
a la Tina

2 c flour
2 t ground ginger
1 t cinnamon
1 t cloves
2 t soda
1/2 t salt
1/2 c finely chopped crystallized ginger
1 c packed dark brown sugar (preferably muscovado)
1/2 c vegetable shortening, room temp
1/4 c unsalted butter, room temp
1 large egg
1/3 c molasses
demarrara sugar for rolling

Combine flour, spices, soda and salt in medium bowl- whisk to blend. Mix in crystallized ginger. In a large bowl, beat butter and shortening until blended, and brown sugar and beat until well combined and fluffy. Add egg and molasses, beat until blended. Add flour mixture and mix until just blended. Cover and refrigerate for 1 hour.
Preheat oven to 350. Grease/line 2 baking sheets. Spoon sugar in thick layer on small plate. With wet hands, form dough into 2 inch balls. Roll in sugar to coat completely. Place 2 inches apart and flatten a bit.
Bake cookies 10-12 minutes, until slightly cracked on top, but soft to the touch and moist inside. Cool on cooking sheet 1 minute. Transfer to cooling rack.