- Preheat oven to 325 degrees F. In a large bowl, combine flour, powdered sugar, ginger, cinnamon, and cloves. Using a pastry blender, cut in the butter along with the molasses until it resembles fine crumbs. Knead until mixture forms a ball. Divide dough in half.
- Pat each half of dough into an 8-inch circle on a very large ungreased cookie sheet (or use two smaller cookie sheets). Use your fingers to make a scalloped edge on each round. Sprinkle each round with granulated sugar. Prick every inch or so with the tines of a fork. Cut each circle into 8 wedges (do not separate wedges). If desired, use a small heart-shaped cookie cutter to make impressions on each wedge.
- Bake for 18 to 20 minutes until bottom just starts to turn golden brown and center is set. Recut circle into wedges while warm. Transfer wedges to a wire rack; cool. Makes 16 cookies.
From the Test Kitchen
Layer shortbread between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days. Or freeze undecorated cookies for up to 3 months; thaw and decorate.