Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | (1 1/2 sticks) butter; room temperature |
| 1 cup | Sugar |
| ¼ cup | Molasses |
| 1 \N | Egg |
| 2¼ cup | Flour |
| 2 teaspoons | Baking soda |
| ½ teaspoon | Salt |
| 1 teaspoon | Ground cinnamon |
| 1 teaspoon | Ground cloves |
| 1 teaspoon | Ground ginger |
| \N \N | Granulated sugar to coat cookies |
Notes: Inn at Cedar Crossing, 336 Louisiana St, Sturgeon Bay, WI. Milwaukee Journal Sentinel.
Cream butter and sugar in large bowl. Stir in molasses. Add egg; stir to combine. Add flour, baking soda, salt, and spices and mix well. Scrape sides of bowl and mix again.
Preheat oven to 350 degrees. Roll dough into balls the size that would be made by a small ice cream scooper, then roll cookies in sugar. Place on cookie sheets several inches apart. Bake in preheated oven 10 to 12 minutes or until light brown. Cool. Store in airtight containers.
Jeanne Demers, pastry chef, sent the recipe for molasses cookies Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 25, 1998