Ginger spice cookies
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| ½ | cup | Unsulfured molasses |
| ½ | cup | Milk |
| 3½ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Ginger |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Cloves |
| ½ | teaspoon | Cinnamon |
| 1 | large | Egg |
| 1 | cup | Sugar |
Directions
Melt butter and molasses in saucepan over medium heat. Stir in milk.
Pour into mixer bowl; cool. Combine flour, baking powder, ginger, salt, baking soda, cloves and cinnamon in bowl. Beat egg and sugar into cooled molasses mixture. At low speed, gradually stir in dry ingredients to form smooth dough. Wrap and refrigerate 2 hours or overnight.
Preheat oven to 375. Lightly grease 2 cookie sheets. On lightly floured surface with floured rolling pin, roll dough ¼-inch thick.
Cut with 2 inch decorative cookie cutters. Bake 10-12 minutes, until lightly browned. Cool on wire racks. Decorate as desired. Makes 4 dozen.
Per cookie: 80 calories, 2 gm total fat, 1 gm saturated fat, 10 mg cholesterol, 63 mg sodium, 13 gm carbohydrates, 1 gm protein.