Prep 50 mins
Cook 8 mins
These cookies are thin, wafer-like, and crisp.
- 1 1⁄4 cups all-purpose flour
- 3 tablespoons cocoa powder, sifted
- 2 teaspoons ground ginger
- 1⁄2 teaspoon grated fresh nutmeg
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup vegetable shortening
- 1⁄4 cup unsulphured molasses
- 1⁄4 cup packed dark brown sugar
- 1 large egg white, at room temperature
- Position oven racks in the bottom and top thirds of the oven; preheat oven to 350°; spray 2 large baking sheets with nonstick cooking spray; set aside.
- In a large bowl, mix the flour, cocoa powder, ginger, nutmeg, baking powder, and salt until uniform; set aside.
- In another large bowl, using an electric mixer on medium speed, beat the shortening, molasses, and brown sugar until creamy.
- Continue beating until amber brown and very fluffy, about 2 minutes.
- Beat in the egg white.
- Remove the beaters and stir in the prepared flour mixture using a wooden spoon.
- Stir just until thick and lush if still slightly grainy—the batter should be the same color as before the flour was added; it should not lighten.
- Dust a clean, dry work surface with flour; then gather the dough into a ball; place it on the work surface, and press down lightly with your hands, just until it looks like a flattened basketball.
- Dust a rolling pin lightly with flour, dust the top of the dough itself with a fine film of flour, then roll it out into a large circle, about 16 inches in diameter and ¼ inch thick.
- Using a 2-inch cookie cutter, cut out round cookie disks, then transfer them to the prepared baking sheets, spacing them about 1-inch apart.
- Bake for 4 minutes, then rotate the sheets top to bottom and back to front.
- Continue baking for about 4 more minutes, or until the cookies are firm and crisp.
- Cool on the baking sheets for 1 minute, then gently transfer the cookies to wire racks to cool.
- If baking additional batches, allow the baking sheets to cool to room temperature, then spray them with nonstick cooking spray again before proceeding.
- Storage: 1 week at room temperature; 3 months in the freezer.