Like everyone else I am busy and most likely will not be around for the next few days....I would like to wish all of you the happiest of holidays...peace to you all...
(Makes 24 large flat cookies)
adapted from the Silver Palate....
12 T. butter
1 cup sugar
1/4 cup molasses
1 3/4 cups flour
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
Preheat oven to 350.
Melt butter, add sugar and molasses, and mix thoroughly. Lightly beat egg and add to butter mixture; blend well.
Sift flour with spices, salt and baking soda, and add to first mixture; mix. Batter will be wet.
Lay a sheet of Release nonstick foil, parchment paper, or a Silpat(all work equally well) on a cookie sheet. Drop tablespoons of cookie batter on foil, leaving 3 inches between the cookies. These will spread during baking.
Bake until cookies start to darken, 8 to 10 minutes. Remove from oven while still soft. Let cool on pan.
my notes: I put the dough in a bowl in the fridge for about two hours and it firmed up nicely. I used a tablespoon sized disher to make a ball that I rolled in my hands and then in a bit of Turbinado sugar. I loved the little sparkle and crunch. They do bake up very flat. Becky says they make wonderful ice cream sandwiches.
It is not necessary to flatten the cookie...they do that all by themselves and spread into a perfect circle...they took about 13 minutes in my oven...but start checking at the times listed in the recipe.