Serves: 42
Total Calories: 74

Equipment Needed:
2 cookie sheets
Large, medium and small bowls
Dry measuring cups
Metal spoon
Metal spatula
Liquid measuring cup
Rubber scraper
Measuring spoons
Wooden spoons
Pancake turner
Wire racks
vegetable shortening
1 cup brown sugar packed
3/4 cup butter or margarine, softened
1/4 cup molasses
1 egg
1 teaspoon vanilla extract
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon ground
1 teaspoon ginger ground
1/2 teaspoon cloves ground

Turn oven on to 375°.

Lightly grease the cookie sheets with shortening, using a piece of waxed paper or clean fingers.

In a large bowl, beat brown sugar, butter or margarine, molasses, egg and vanilla with a wooden spoon until smooth.

In a medium bowl, mix flour, baking soda, cinnamon, ginger, cloves and salt with another wooden spoon. Add to the large bowl and mix until all the flour is moistened and the dough is well blended.

Pour a small amount of sugar into a small bowl. With clean hands, roll the cookie dough into balls, using a level tablespoon of dough for each ball. Dip each ball into the sugar to coat the top.

Place the balls about 1 inch apart on the cookie sheets with the sugared sides up. Bake for 9 to 12 minutes or until tops are cracked and bottoms are lightly browned. Remove cookies from cookie sheets with a pancake turner and cool on wire racks.

Nutritional Facts:

Serves: 42
Total Calories: 74
Calories from Fat: 29

More Recipes from the Flavors of America Cookbook:
Ginger Crackle Cookies
Granola Wheels