Combine butter, brown sugar, shortening, molasses and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining ingredients except sugar. Beat until well mixed. Cover; refrigerate until firm (1 to 2 hours).
Shape dough into 1 ½-inch balls; roll in sugar. Place 2-inches apart onto ungreased cookie sheets. Flatten balls with glass dipped in sugar. Bake for 8 to 11 minutes or until set.
