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in a large bowl, cream together the shortening, brown sugar, molasses, egg, and vanilla. set aside. in a separate bowl, whisk together the flours, baking powder, baking soda, cinnamon, ginger, cloves, and salt. gradually stir the dry ingredients into the wet; refrigerate the dough until chilled (i just stick it in the freezer for 10 to 15 minutes). preheat oven to 375f and line 2 large baking sheets with parchment paper or silpat liners. scoop the dough out with a 1 1/2 tablespoon measure and roll it into balls (you will get about 2 dozen cookies); arrange on the prepared baking sheets about 3 inches apart (they will spread out quite a bit as they cook; i do 6 cookies per half sheet pan). put the white sugar in a shallow bowl. grease the bottom of a drinking glass with butter and dip it in the sugar; flatten each ball of dough slightly using the sugar covered glass, re-greasing and sugaring as necessary. bake until theyre set along the edges, about 10 to 12 minutes, rotating the trays once halfway through (be sure not to over-bake!). cool for a couple minutes on the tray, then transfer to a wire rack to finish cooling. adapted from betty crockers recipe for molasses crinkles.
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Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking