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Gingery Molasses Cookies

cookies

2/3 cup fancy molasses
1/3 cup butter
2 eggs
3-1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons (each) cinnamon and ginger
1 teaspoon (each) nutmeg and baking soda
1/2 teaspoon (each) ground cloves and pepper
1/2 cup granulated or icing sugar

In large saucepan, heat molasses with butter over low heat until butter is melted. Let cool to room temperature. Stir in eggs, mixing well. Combine flour, sugar, cinnamon, ginger, nutmeg, baking soda, cloves and pepper. Add by spoonfuls to molasses mixture, stirring well after each addition, to make stiff dough. Shape by tablespoonfuls into 1-inch balls. If using granulated sugar, roll in sugar. Place, about 1 inch apart, on ungreased baking sheets. Bake in top and bottom thirds of 375°F oven for 10 to 12 minutes or until firm to the touch, rotating and switching pans halfway through. Let cool slightly on pan on rack. If using icing sugar, roll warm balls in sugar. Transfer to racks; let cool completely. (Cookies can be stored in airtight container for up to 1 day or frozen for up to 1 month.)

Contributor: Canadian Living - December, 1998

Yield: 60 cookies

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