Rip's spice cookies

Using a scale to measure the shortening makes for much cleaner work than measuring shortening by volume.

The cookies will spread out, so leave some room between cookies on the baking sheet. The egg and baking powder will give the cookie a little lift, a slightly less dense crumb.

MAKES ABOUT 24 COOKIES

10 ounces (1½ cups) vegetable shortening

8 ounces (about 1 cup) sugar

1 large egg

¼ cup molasses

12 ounces (about 2 cups) flour

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon ground ginger

¼ teaspoon salt

Preheat oven to 350 degrees.

Combine the shortening, sugar, and egg and mix thoroughly in a standing mixer or by hand. Add the molasses and continue mixing. Combine the remaining ingredients and fold them into the dough.

Roll into small balls or spoon out tablespoons of dough onto a baking sheet. Give them some room because they'll spread. Bake for 15 minutes or until the edges begin to darken.

From Ratio by Michael Ruhlman

Nutrition facts per cookie: 174 calories, 10 g fat, 3 g saturated fat, 10 mg cholesterol, 19 g carbohydrates, 1 g protein, 171 mg sodium, 0 g fiber