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1
Preheat oven to 350 degrees F.
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2
In a large mixer bowl combine, butter, shortening, sugars, molasses, egg, and vanilla.
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3
Beat well about three minutes.
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4
Measure in another bowl, spices, flour, baking soda, and salt.
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5
Pour dry ingredients into low speed moving mixer bowl, with the wet creamy ingredients, as it is combining add the cold coffee, and beat until all comes together to a stiff dough.
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6
That will only be a minutes-- Roll small tsp, size balls and dip into extra granulated sugar, and place on parchment lined sheet.Flatten to 1/8 inch thick with a sugared bottom of a glass.
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7
Bake 11- 13 minutes-- Edges should be brown-- Cookies crisp upon cooling.
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8
Note-- bake a few to get the crispness you desire-- under done can give you a chewy centre core-- or overdone could give you a crunchy hard cookie-- I always test bake.
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9
these cookies puff up and spread rounder.
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10
the puffiness goes flat at end of baking time-- to a flat crisp cookie-- Also Taste test, to see if you have enough spicey ginger taste, or would like to add more.
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11
Baker always gets the best end of the wooden spoon--.
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12
This dough freezes very well into logs also.
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13
Just slice then roll each slice into a ball and dip into sugar.
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14
Press down just lightly as cookie flatens when fully baked.
