Adapted from Gourmet magazine, October 1991 Makes 4 1/2 dozen cookies 3/4 cups unsalted butter, softened 1 cup firmly packed light brown sugar 1 large egg, lightly beaten 1/4 cup unsulfured molasses 2 cups flour 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon salt granulated sugar for rolling the cookies In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter until light & fluffy. Add the light brown sugar & blend until evenly incorporated, scraping down the sides, as needed. Add in the beaten egg & molasses & blend. In a separate mixing bowl, whisk the flour, baking soda, cinnamon, ground ginger, ground cloves & salt. Add the dry ingredients to the mixer, in batches, scraping down the bowl after each addition. Chill the dough, covered, for 1 hour. Scoop out the dough by the tablespoon, roll into a ball & roll in the granulated sugar. Place on a parchment lined baking sheet, 3" apart. Bake the cookies at 375 degrees for 10 minutes. Rotate the pan halfway through the cooking time. Transfer the cookies, using a metal spatula, to a rack & let them cool. |