A Process, but Satisfying

I am a cookbook addict. I love looking at beautiful pictures, reading the ingredients and imagining the delectable finish. Holiday cookbooks and magazines are my downfall. Ginger and sugar cookies are my favorite Christmas cookies and this is one of my most favorite recipes from a very early addition to my library. They are perfect with a cup of Tasha's tea. And their dainty size is perfect for gift giving. Don't be tempted to make them larger, they'll lose their charm! And from my family to yours...happy baking this holiday season. Take time to fill the house with delicious smells and share the joy of baking with your children. Give homemade, it's so special. 

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  • 1 1/2 cups all purpose flour
  • 3/4 tsp ginger
  • 3/4 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup packed brown sugar
  • 1 large egg
  • 1/4 Grandma's molasses
  • 12 tbsp butter

Preheat oven to 325 degrees. Soften butter. Sift together flour, ginger, cinnamon, cloves, baking soda, and salt. Stir in to ensure mixing. In another bowl cream together the butter, brown sugar, egg, and molasses. On low speed, beat in flour mixture until well blended. Scrape mixture into a large freezer bag and close securely. Cut off a small piece of the corner of the bag. Pipe small dots (about 1/2" rounds) about 1" apart on lightly greased cookie sheets. Ignore any "peaks". They will flatten as they bake. 

Bake for about 5 minutes or until evenly browned. Cool the cookies on the sheets for about 3 minutes and then slide them off onto wire cooling racks. They are small, so be careful! You want them crisp as they cool so keep them separate.