Adams Ginger Snappys

Directions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   In a large mixer bowl combine, butter, shortening, sugars, molasses, egg, and vanilla.
3. 3
   Beat well about three minutes.
4. 4
   Measure in another bowl, spices, flour, baking soda, and salt.
5. 5
   Pour dry ingredients into low speed moving mixer bowl, with the wet creamy ingredients, as it is combining add the cold coffee, and beat until all comes together to a stiff dough.
6. 6
   That will only be a minutes-- Roll small tsp, size balls and dip into extra granulated sugar, and place on parchment lined sheet.Flatten to 1/8 inch thick with a sugared bottom of a glass.
7. 7
   Bake 11- 13 minutes-- Edges should be brown-- Cookies crisp upon cooling.
8. 8
   Note-- bake a few to get the crispness you desire-- under done can give you a chewy centre core-- or overdone could give you a crunchy hard cookie-- I always test bake.
9. 9
   these cookies puff up and spread rounder.
10. 10
    the puffiness goes flat at end of baking time-- to a flat crisp cookie-- Also Taste test, to see if you have enough spicey ginger taste, or would like to add more.
11. 11
    Baker always gets the best end of the wooden spoon--.
12. 12
    This dough freezes very well into logs also.
13. 13
    Just slice then roll each slice into a ball and dip into sugar.
14. 14
    Press down just lightly as cookie flatens when fully baked.