The balance of spices and the two kinds of molasses give these cookies a most appealing taste that does not fade, even when the cookies are several weeks old.
- Portion size 60 servings
- Credits : Canadian Living's Best Cookies & Squares: 1998
In large bowl, beat shortening with sugar until fluffy; beat in egg and fancy and blackstrap molasses.
Stir together flour, ginger, baking soda, salt, cloves and cinnamon; with wooden spoon, stir into molasses mixture in 3 additions until well combined, using hands when mixture becomes too stiff to stir.
Gather into ball. Divide in half; flatten into discs. Wrap each in plastic wrap; refrigerate for at least 1 hour or until firm.
Between sheets of waxed paper, roll out each portion of dough to 1/3-inch (3 cm) thickness. Remove top sheet of paper. Using 3-inch (8 cm) cookie cutter, cut out desired shapes, rerolling scraps once. Transfer to parchment paper-lined or greased baking sheets. Freeze for 20 minutes or until firm.
Bake in 325°F (160°C) oven for 12 to 15 minutes or until golden and firm to the touch.
Nutritional facts <b>Per cookie:</b> about
- Protein 1 g
- Calories 105.0
- Total fat 4 g
- Total carbohydrate 16 g