Mom's Ginger Crisps Cookies

재료

2 C. flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. ground cloves

1 1/4 tsp. ground ginger

1/2 tsp. salt

2/3 c. lard (I used unsalted butter)

1 c. sugar

1 egg

1/4 c. molasses

1/2 c. finely chopped English walnuts (I omitted them this time)

extra sugar for rolling

방향

Combine sugar and butter in a mixing bowl mix well.

Add egg and mix.

Add the molasses and combine.

In a separate bowl combine the flour, baking soda, cinnamon, cloves, ginger, and salt.

Whisk dry ingredients together to combine.

Stir walnuts into flour mixture if desired.

Combine the wet and dry ingredients and mix well.

REFRIGERATE DOUGH for at least 15-20 minutes.

Use a teaspoon to scoop up dough and roll into small balls.

Drop dough balls into a bowl of sugar to coat.

Place on greased cookie sheet (or use a non-stick Silpat sheet on your cookie sheet)

BAKE at 350 degrees for 10-12 minutes

Remove from oven and allow to remain on cookie sheet for several minutes to firm up.

Finish cooling on wire racks.