Gingerbread-Fig Thumbprints

Makes about 3 dozen

1⁄2 cup granulated sugar

1⁄2 cup packed brown sugar

1⁄4 cup solid vegetable shortening

1⁄2 cup (1 stick) butter, room temperature

1 egg

1⁄2 teaspoon vanilla extract

1⁄4 cup molasses

2 1⁄2 cups flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1⁄2 1⁄4 teaspoon teaspoon ground ground cloves allspice

1⁄4 teaspoon ground black pepper

1⁄2 teaspoon salt

1⁄2 teaspoon baking soda

1⁄4 cup minced candied ginger

Granulated sugar

Honey and fig jam (I use Fresh Thyme brand)

Preheat degrees. oven to 350

Prepare cookie: In mixing bowl, cream sugars, shortening and butter at medium speed until fluffy, about 3 minutes. Beat in egg, vanilla and molasses.

Sift flour, ground ginger, cinnamon, cloves, allspice, pepper, salt and baking soda into another bowl. Set mixer on low speed and add sifted ingredients. Beat until well-mixed.

Add candied ginger beat another 30 to 40 seconds or until just mixed.

Using a small (2-teaspoon size) cookie scoop, shape rounded ball of dough. Roll in granulated sugar. Place about 2 inches apart on parchment-lined cookie sheet. Use back of a 1⁄4-teaspoon measuring spoon to make an indent into each cookie.

Bake in preheated oven 9 to 11 minutes or until edges are lightly browned. Be careful to not overbake. Re-form indents with back of the 1⁄4-teaspoon measuring spoon and let cool 10 minutes on the cookie sheet, then remove.

When completely cooled, fill with fig jam. I find that a decorator’s piping bag makes this neater.