• 1 cup pecan halves
• 2 tsp. butter, melted
• 1/2 cup butter, softened
• 1/4 cup vegetable shortening, room temperature
• 1 cup sugar
• 1 large egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 1 1/2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 1/2 tsp. salt
• 3 tbsp. crystallized ginger, finely chopped
• 1/2 cup demerara sugar, for rolling
1. Preheat oven to 350°F. Line two cookie sheets with parchment paper. Add demerara sugar to a bowl.
2. Chop pecans finely. In a bowl mix pecans with melted butter. Place pecans on cookie sheet and into the oven for 8-10 minutes until golden brown. Cool.
3. Beat together the butter, shortening, and sugar until creamy and fluffy.
4. Add in the egg and molasses. Mix well.
5. Combine all dry ingredients and add to the sugar/butter mixture. Mix until all flour is incorporated.
6. Add chopped ginger to toasted pecans. Mix together.
7. Scoop dough into 1-inch balls and roll in the prepared bowl of demerara sugar to coat well.
8. Place cookies on cookie sheet. Bake at 350oF for 10-12 minutes. Allow to cool for several minutes on the cookie sheet before transferring to a cooling rack.
