Swapped at the 2011 Cookie Swap by Ed's lovely wife Vicky Bijur.
- 1 ½ cups bleached all-purpose flour
- ¾ teaspoon ground ginger
- ¾ teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup packed light brown sugar
- 1 large egg
- ¼ cup Grandma’s unsulphured molasses (use greased liquid measuring cup)
- 12 tablespoons unsalted softened butter
Put racks in upper and lower thirds of oven. Preheat oven to 325 degrees.
Sift together flour, ginger, cinnamon, cloves, baking soda and salt. Whisk to mix evenly.
In separate bowl cream together brown sugar, egg, molasses and butter. Beat in flour mixture until well blended.
Scrape mixture into reclosable plastic freezer bag, close it and cut off a small piece of one lower corner. Pipe small dots of batter – each about 1/8 tsp (1/2 inch mound) -- onto nonstick, lightly greased cookie sheets about 1 inch apart -- the small peaks will flatten as the cookies bake.
Bake for about 5 minutes, or until browned. Rotate sheets top to bottom and back to front about halfway through the baking period.
Cool cookies on the sheets for about 3 minutes, then slide them off onto wire racks to cool and crisp. Keep them separate until they are completely cool. Store in airtight container at room temperature; they will keep for several months!