CHEWY GINGER COOKIES WITH REAL CANDIED GINGER

INGREDIENTS: Makes 2 dozen or more

	•	2 ¼ cups all-purpose flour
	•	2 ½ teaspoons ground ginger
	•	1 ½ teaspoons baking soda
	•	½ teaspoon ground cinnamon
	•	½ teaspoon freshly ground nutmeg
	•	½ teaspoon kosher salt
	•	¼ teaspoon freshly ground black pepper
	•	¾ cup (packed) dark brown sugar
	•	½ cup (0 trans-fat) shortening
	•	½ cup (1 stick) unsalted butter, room temperature
	•	1 large egg
	•	½ cup good blackstrap molasses
	•	2 teaspoons finely grated peeled fresh ginger
	•	1 teaspoon pure vanilla extract
	•	½ cup finely chopped crystallized (candied) ginger
	•	1 cup raw or sanding sugar

DIRECTIONS: 
1.  Arrange racks in lower and upper thirds of oven; preheat to 350°F.  Line 2 baking sheets with
     parchment paper. Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper
     in a medium bowl.

2.  Using an electric mixer on medium-high speed, beat brown sugar, shortening, and butter in a large
     bowl,  scraping down sides halfway through beating, until light and fluffy, about 3 minutes. 

3.  Reduce mixer speed to low. Add egg, molasses, grated ginger, and vanilla; beat just to blend. 

4.  Add flour mixture; beat on low speed just to blend. Mix in crystallized ginger (dough will be very
     soft and sticky).

5.  Place raw sugar in a shallow bowl. Using a tablespoon measure, scoop out dough. Using a second
     spoon, scoop dough from tablespoon measure into bowl with raw sugar; turn to coat well. Roll
     into ball.  Transfer to prepared baking sheet. Repeat with half of remaining dough and sugar,
     spacing balls 1½" apart.

6.  Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked,
    10–12 minutes.  Transfer cookies to wire racks and let cool. Repeat with remaining dough and sugar,
    using cooled baking sheets and new parchment.**SEE COOK'S NOTES** 

**COOK'S NOTES** 
DO AHEAD: Can be made 3 days ahead.  Store airtight at room temperature
between sheets of parchment paper.