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*Regular granulated sugar also works for the rolling sugar, or try turbinado sugar or use the sugar that falls to the bottom of a package of crystallized ginger.
Cream shortening and brown sugar together in an electric mixer. Mix in eggs and molasses until combined. Stir dry ingredients together in a medium bowl, then slowly add to mixer on low speed until combined and a thick dough forms. Wrap dough in plastic and chill in refrigerator for about 1 hour. Shape heaping teaspoon scoops into balls, roll balls in sugar and place on an ungreased baking sheet. Flatten each ball slightly and top with a small piece of crystalized ginger. Bake at 350 degrees for 7 to 9 minutes. Cookies should be soft. Store in an airtight container.