Gingersnaps
2 cups all-purpose flour (high altitude: add 1 tablespoon)
2 teaspoons baking soda
¼ teaspoon salt
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
¼ cup solid vegetable shortening
½ cup (1 stick) unsalted butter
1 cup sugar
1 large egg
¼ cup honey
¼ teaspoon finely minced lemon zest
Preheat the oven to 375°F. 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 the 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 coo
