1995 1st place: swedish spice cookies

Yield: 60 Servings

Measure Ingredient
2¼ cup All-purpose flour, sifted before measuring
2 teaspoons Baking soda
1 teaspoon Ground cloves
1 teaspoon Ground ginger
1 teaspoon Ground cinnamon
1 teaspoon Ground salt
¾ cup Unsalted butter, softened
1½ cup Sugar
1 Egg
¼ cup Molasses

1. Heat oven to 375 degrees. Have ungreased baking sheet(s) ready.

Sift together the flour, baking soda, spices and salt; set aside.

2. Beat the butter and 1 cup of the granulated sugar in large bowl of an electric mixer on high speed until light, 1 minute. Add the egg and molasses; mix well. Stop the mixer and add the flour mixture.

Mix just until combined.

3. Using about 1½ teaspoons dough for each, roll dough into balls. Roll in the remaining ½ cup granulated sugar so they are fully coated. Arrange on baking sheet, spacing them 2 inches apart.

If you prefer a thin, crisp cookie, they may be flattened with a glass that has been dipped in sugar.

4. Bake until set, 9 to 10 minutes. Transfer to a wire rack and let cool.

First-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Colleen Ries

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