Ginger Snaps

These are spicy and crispy! They are very popular in the Joy house, and have become part of our Christmas cookie roster. I especially like them with egg nog.
Preheat oven to 375. Lightly grease cookie sheets.

Sift together and set aside:
2-1/2 cups flour
2 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp ground black pepper
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda

Beat for 2 minutes on medium-high until well-blended and fluffy:
1/2 cup unsalted butter, softened
1/4 cup shortening
1 cup sugar
1 large egg, at room temp
1/3 cup dark molasses
Add 1/2 tsp fine lemon zest and 1/2 tsp vanilla

With a spoon, stir dry ingredients into creamed mixture, 1/3 at a time.

Roll tablespoons of dough into balls. Roll balls in sugar. Place 2-1/2 inches apart on greased cookie sheets.  Flatten with bottom of glass which has been dipped in sugar to make 2-inch circles. Bake for 12-13 minutes. Cool completely on cookie rack. These freeze well.