Spicy Gingersnaps

Directions

1. 1
   Whisk together flour, ginger, baking soda, cinnamon, salt, and pepper in large bowl.
2. 2
   Set aside.
3. 3
   Cream shortening, 2/3 cup sugar, and brown sugar with electric mixer until fluffy.
4. 4
   Add rice milk, and beat until smooth.
5. 5
   Beat in molasses.
6. 6
   Add flour mixture 1/2 cup at a time, beating after each addition, until soft dough forms.
7. 7
   Divide dough in half.
8. 8
   Transfer each dough half to large sheet of plastic wrap or wax paper.
9. 9
   Use plastic wrap to shape dough into 2 2-inch-diameter logs.
10. 10
    Wrap tightly, and chill 2 hours, or overnight.
11. 11
    To bake cookies: Preheat oven to 350 degrees F. Place remaining 1/2 cup sugar in shallow bowl.
12. 12
    Slice dough logs into 1/2-inch-thick slices, rolling logs 90 degrees between slices to keep edges round.
13. 13
    Dip one side of each slice in sugar, and place sugar-side up on greased or parchment paperlined baking sheet.
14. 14
    Bake 10 to 12 minutes, or until cookies are crackled and dry on top.
15. 15
    Cool 2 to 3 minutes on baking sheet, then transfer to wire rack to cool completely.