• Heat oven to 350°. Line several cookie sheets with parchment paper. Place decorating sugar in a pie dish and set aside.

  • In a medium bowl, combine flour, ginger, baking soda, cinnamon and salt. In a large bowl, beat butter, 1/4 cup of the shortening and the granulated sugar until light and fluffy, about 3 minutes. Add egg and molasses and beat until blended. Gradually add flour mixture and beat until just combined.

  • Shape dough into 1 1/2-inch balls. Roll dough balls in decorating sugar to coat. Arrange on prepared cookie sheets about 2 inches apart. Bake in batches at 350° until flattened, about 8 to 10 minutes. Transfer to a wire rack to cool completely. Repeat with remaining dough.

  • Place white melting wafers in a medium bowl with remaining 1 tbsp shortening.

  • Microwave candy wafers, stirring until smooth, about 1 minute. Dip a cookie halfway into melted candy, remove any excess and transfer to a wax-paper-lined cookie sheet. While wafers are still wet, add candy trees and red candies to resemble holly. Refrigerate until set, 5 minutes.