Swedish Spice Cookies (1995 1st Place Winner)

Cookie & Bar

Difficulty: Easy Servings: 60 Source:

Ingredients

2 1/4 cups All-purpose flour sifted before measuring

2 teaspoons Baking soda

1 teaspoon Ground cloves

1 teaspoon Ground ginger

1 teaspoon Ground cinnamon

1 teaspoon Ground salt

3/4 cup Unsalted butter softened

1 1/2 cups Sugar

1 Egg

1/4 cup Molasses

Directions

Heat oven to 375 degrees. Have ungreased baking sheet(s) ready. Sift together the flour, baking soda, spices and salt; set aside.

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.

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.

Bake until set, 9 to 10 minutes. Transfer to a wire rack and let cool.

Notes

First-place winner in the 1995 Chicago Tribune Holiday Cookie Contest.
By Colleen Ries.

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