GINGER CRINKLES

Preheat oven to 400°F.
Combine egg, brown sugar and molasses and beat on medium speed until smooth. Add coconut oil and continue mixing until all of the oil is incorporated into the first mixture.

Sift together flour, baking soda, spices and salt and then add to liquid mixture. Mix on low-medium speed until all of the dry ingredients are incorporated and it forms a smooth oily dough. Make walnut-sized balls of dough and drop them into a bowl of raw sugar and roll around until coated on all sides. I use a #40 disher to make uniform balls of dough and to speed up this process. Using this disher a single batch produces 24 cookies.

Bake about 2 inches apart on parchment paper for about 10 minutes or until cookies puff up and split apart on top. After removing from oven, slide parchment paper from cookie sheet onto a cooling rack and allow cookies to cool before removing them.

For spices I don't think you can beat the quality and selection offered by Penzey's at http://www.penzeys.com/ and high quality spices (as well as Coconut Oil Supreme™) will really make these cookies special. The highest quality stainless steel dishers I have found are made by Vollrath and are available at http://www.surfasonline.com/ . As a collector of kitchen tools I found their website to be a real goldmine.

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