Ginger Cookies

Preheat oven to 350 degrees F. Grease 2 large cookie sheets.

In small saucepan, heat butter and shortening over medium-low heat until melted, swirling pan occasionally.

In large bowl, with whisk, mix molasses and baking soda. Add butter mixture, flour, sugar, buttermilk, ginger, and salt, and stir until blended.

Drop dough by rounded measuring tablespoons, 3 inches apart, on prepared cookie sheets. Bake cookies 13 to 15 minutes, rotating cookie sheets between upper and lower racks halfway through baking.

Cool cookies on cookie sheets 1 minute, then with wide spatula, transfer to wire racks to cool completely. Repeat with remaining dough.

Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.

One serving = 1 cookie