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1
Position oven racks in the bottom and top thirds of the oven; preheat oven to 350; spray 2 large baking sheets with nonstick cooking spray; set aside.
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2
In a large bowl, mix the flour, cocoa powder, ginger, nutmeg, baking powder, and salt until uniform; set aside.
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3
In another large bowl, using an electric mixer on medium speed, beat the shortening, molasses, and brown sugar until creamy.
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4
Continue beating until amber brown and very fluffy, about 2 minutes.
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5
Beat in the egg white.
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6
Remove the beaters and stir in the prepared flour mixture using a wooden spoon.
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7
Stir just until thick and lush if still slightly grainythe batter should be the same color as before the flour was added; it should not lighten.
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8
Dust a clean, dry work surface with flour; then gather the dough into a ball; place it on the work surface, and press down lightly with your hands, just until it looks like a flattened basketball.
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9
Dust a rolling pin lightly with flour, dust the top of the dough itself with a fine film of flour, then roll it out into a large circle, about 16 inches in diameter and 1/4 inch thick.
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10
Using a 2-inch cookie cutter, cut out round cookie disks, then transfer them to the prepared baking sheets, spacing them about 1-inch apart.
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11
Bake for 4 minutes, then rotate the sheets top to bottom and back to front.
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12
Continue baking for about 4 more minutes, or until the cookies are firm and crisp.
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13
Cool on the baking sheets for 1 minute, then gently transfer the cookies to wire racks to cool.
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14
If baking additional batches, allow the baking sheets to cool to room temperature, then spray them with nonstick cooking spray again before proceeding.
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15
Storage: 1 week at room temperature; 3 months in the freezer.
