<p style="text-align: left;"><strong>Ginger Snap Cookies<br></strong>Ingredients: Yield 45 cookies</p> <p>2 cups AP flour<br>1 tablespoon ground ginger<br>2 teaspoons baking soda<br>1 teaspoon cinnamon<br>½ teaspoon ground nutmeg<br>½ teaspoon salt<br>½ cup salted butter<br>¼ cup lard<br>1 cup white sugar<br>1 large egg<br>¼ dark molasses<br>*cinnamon sugar to finish</p> <p>Preheat oven to 350F convection bake.</p> <p style="text-align: left;">Sift together flour, ginger, baking soda, cinnamon, nutmeg, and salt in a large bowl.</p> <p style="text-align: left;">In an upright mixer with the paddle attachment, whip together butter and lard until fluffy. Turn speed to low and blend in sugar.</p> <p style="text-align: left;">Add in egg and molasses, then mix on medium speed until incorporated.</p> <p style="text-align: left;">Add in half the flour mixture and mix slowly until blended. Add in remaining flour and mix on medium-low.</p> <p style="text-align: left;">Roll dough into balls approximately 2cm in diameter. Coat the balls in a mixture of white sugar and cinnamon, then place on a parchment-lined baking sheet.</p> <p style="text-align: left;">Bake at 350F convection bake for 8-10 minutes, until cookies have begun to form cracks across the surface.</p> <p style="text-align: left;">Remove to a wire rack for cooling.</p> <p style="text-align: left;"></p>