Gingerbread Drop Cookies

3 ¹/³ cups all-purpose flour

1½ teaspoons baking soda

½ teaspoon salt

½ cup unsalted butter, softened (1 stick)

½ cup Crisco shortening (see baker's hint below)

1½ cups light brown sugar, packed

2½ teaspoons ground ginger

2 teaspoons ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ cup robust molasses

2 large eggs, at room temperature

1 tablespoon milk (low fat or regular)

Optional decor: holiday red and green sanding sugars

Heat oven to 350 degrees. Set aside large half sheet pan baking pans. Line with parchment paper.

In medium bowl whisk flour, baking soda and salt until combined. Set aside.

In large mixing bowl beat butter, shortening and brown sugar on low speed until combined. Add all spices and increase speed to high and beat 1 minute, until light. Scrape bowl well.

In 2-cup Pyrex measure or small bowl, mix molasses, eggs and milk with fork until smooth. Add half mixture to batter and beat on low speed just until combined. Add remaining liquid and beat 10 seconds until combined. Scrape bowl well. Increase speed to medium and beat 30 seconds until light and smooth. Scrape bowl well.

Add half of the flour mixture and beat on low speed just until combined. Add remaining flour and beat on low speed just until combine. Scrape bowl well and finish mixing with spoon.

Portion onto sheet pan using 1½ inch scoop or 2 tablespoons dough, 12 to a pan. Do not flatten. Bake 7 minutes at 350 degrees. Quickly sprinkle cookies with sanding sugars. Continue to bake 7 to 8 minutes until cookies appear set and evenly browned. Cool on rack 15 to 20 minutes.

Makes 40 medium size cookies

Baker's hint: Can substitute butter for shortening. Cookies will bake flatter and less cakelike in the center.

Nutritional values per cookie: 112 calories, 5g fat (2g saturated fat), 1g protein, 15g carbohydrates, trace g fiber, 17mg cholesterol, 81mg sodium.