| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Swedish |
Cookies, Holiday |
60 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
All-purpose flour, sifted before measuring |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Ground cloves |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground salt |
| 3/4 |
c |
Unsalted butter, softened |
| 1 1/2 |
c |
Sugar |
| 1 |
|
Egg |
| 1/4 |
c |
Molasses |
INSTRUCTIONS
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 1 1/2 teaspoons dough for each, roll dough into balls.
Roll in the remaining 1/2 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
Posted to MM-Recipes Digest V3 #338
From: Linda Place <placel@worldnet.att.net>
Date: Tue, 10 Dec 1996 12:22:52 +0000
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”