Ginger Crackles

 Molasses and ginger--such a comforting, intoxicating combination.  I can't stop eating these!  This recipe makes large, attractive cookies--good keepers that are perfect for gift-giving or mailing. Always a hit.

• 1/2 cup butter
• 1/2 cup shortening
• 2 cups brown sugar, packed
• 1 egg
• 1 cup molasses
• 1 teaspoon vanilla
  
• 4 cups flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1/4 teaspoon salt
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Cream together butter, shortening and brown sugar. Beat in vanilla.  Blend in egg, then molasses and beat until light and fluffy.

Sift together flour, baking soda, ginger and salt   Add dry ingredients a cup at a time to creamed mixture, blending well after each addition.  Chill dough 4 hours or overnight.

Preheat oven to 350 degrees.  Roll chilled dough into plum-sized balls (about 1.5" in diameter).  Roll balls in granulated sugar and place on greased cookie sheet.  Allow plenty of room for spreading (no more than 9 cookies per pan).  Bake approximately 13-15 minutes or until brown (don't let them burn around edges).  Cool slightly, then remove to racks.  Makes 3 dozen.