For the very best flavor, allow these cookies to ripen a day or two at room temperature. The flavors blend together and the taste is much better.
INGREDIENTS | YIELDS 48 COOKIES
- ½ cup unsalted butter
- 1 cup sugar
- ¼ cup vegetable shortening
- ¼ cup unsulfured molasses
- 1 egg
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon cloves
- ½ teaspoon baking soda
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup raisins
- 1 cup chopped pecans
- ¼ cup candied ginger, chopped
Preheat oven to 350°F. Line a baking pan with parchment paper.
Cream together butter, sugar, and shortening until creamy.
Add molasses and egg; blend well.
Sift together dry ingredients. Stir into butter mixture.
Blend in raisins, pecans, and candied ginger.
Drop by teaspoons onto prepared sheets.
Bake 8–10 minutes. Cool completely.