Gingerbread Cookies

• 3 cups all-purpose flour
• 1 tsp. baking soda
• 2 Tbsp ground ginger
• 1 tsp. cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp allspice
• 1/4 tsp salt
• 8 Tbsp unsalted butter, at room temperature
• 1/4 cup vegetable shortening, at room temperature
• 1/2 cup packed light brown sugar
• 2/3 cup molasses
• 1 large egg, at room temperature

1. In a large bowl, whisk together flour, baking soda, spices and salt. In another large bowl, using an electric mixer on medium-high speed, cream together butter and shortening. Add sugar and beat until light and fluffy, about 3 minutes. Beat in molasses and egg. Scrape down sides of bowl, then stir in flour mixture to form a stiff dough. Divide dough in half. Form into 2 disks, wrap in plastic wrap and refrigerate for 4 hours, or up to overnight.
2. Preheat oven to 350 degrees F; line 2 large baking sheets with parchment. Roll out 1 disk of dough on a lightly floured surface to 1/8 inch thickness. Cut out cookies with a 3-inch cutter and place 1 inch apart on baking sheet. Gather scraps and re-roll to form more cookies. Repeat with remaining dough disk.
3. Bake cookies for 10 to 12 minutes, switching sheets top to bottom and front to back halfway through. Cook cookies on baking sheets on wire racks for 5 minutes, then transfer to racks to cool completely. Repeat with remaining dough.

Recipe via All You Magazine