Honey I’m Home Gingersnaps

Honey I’m Home Gingersnaps

2 cups all-purpose flour
2 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp freshly grated nutmeg
1/4 cup solid vegetable shortening
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg
1/4 cup honey
1/4 tsp finely minced lemon zest

Preheat the oven to 375 degrees. Butter two cookie sheets.

Sift together the flour, soda, salt, ginger, cinnamon, cloves and nutmeg. Set aside.

In a large mixer bowl, cream the shortening, butter and sugar until light and fluffy. Beat in the egg and honey until well combined. Stir in the flour mixture and the zest, stirring until well combined, with no traces of flour visible.

Using a 1-tablespoon scoop, measure the cookie onto the cooking sheets, keeping them two inches apart. Do not attempt to make more than one dozen per sheet. Bake the batches one at a time, until the cookies have puffed and flattened and have a crinkly surface, 10 – 12 minutes per batch.

Cool the cookies completely on racks.

Makes 32 cookies

From “Catering to Nobody” (Goldy, Book 1) by Diane Mott Davidson