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- 1/3 cup molasses
- 1/3 cup butter
- 2 cups all-purpose flour
- 1/3 cup packed brown sugar
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper (optional)
- 1/8 teaspoon ground cloves
- 1 egg, lightly beaten
- Powdered sugar (optional)
1. In a saucepan combine molasses and butter. Cook and stir over low heat until butter is melted. Remove from heat. Pour into large bowl; cool to room temperature.
2. In a second bowl stir together flour, brown sugar, ginger, baking soda, cinnamon, salt, pepper, and cloves. Set aside.
3. Stir egg into cooled molasses mixture. Stir in flour mixture until combined. Divide dough in half. On waxed paper, shape each dough half into a 1-1/2-inch square log, about 5-1/2 inches long. Wrap; chill in freezer about 30 minutes or until dough is firm enough to slice.
4. Preheat oven to 375 degrees F. Slice logs into 18-inch slices (reshaping logs as necessary). Place 1 inch apart on ungreased cookie sheets. Prick each several times with a fork. Bake for 8 to 10 minutes or until edges are firm and lightly browned. Transfer to wire racks. Cool completely. Sprinkle with powdered sugar. Makes about 4 dozen.
- Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
- cal. (kcal) 44,
- Fat, total (g) 1,
- chol. (mg) 8,
- sat. fat (g) 1,
- carb. (g) 7,
- sugar (g) 3,
- pro. (g) 1,
- vit. A (IU) 49,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- sodium (mg) 37,
- Potassium (mg) 46,
- calcium (mg) 10,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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