| 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
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