1/4 c Sugar
1/2 c Molasses
1/2 c Vegetable shortening
2 lg Eggs
2 3/4 c All-purpose flour
2 ts Baking soda
1 ts Cinnamon
1 ts Ginger
1/2 ts Nutmeg
1/4 c Sugar (dry sugar substitute)
1/2 c Coffee; hot
1 tb Lemon juice
Cream sugar, molasses, and shortening together at medium speed
until light and fluffy. Add eggs and mix at medium speed until
creamy, scraping down the bowl before and after adding eggs. Stir
flour, baking soda, cinnamon, ginger, nutmeg, salt, and dry sugar
substitute together to blend well, and then add, along with coffee
and lemon juice, to creamy mixture. Mix at medium speed until
creamy. Drop dough by 1-1/2 tb onto cookies sheets that have been
sprayed with pan spray or lined with aluminum foil.
Bake at 375°F for 12 to 14 minutes, or until cookies are firm.
Remove them to a wire rack and cool to room temperature.
