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Molasses Clove Cookie #2


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Molasses Clove Cookie #2 0 Picture


  • MOLASSES CLOVE?COOKIES (see changes at end)
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 1/4 teaspoons ground cloves
  • 1 1/4 teaspoons cinnamon
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 3 1/2 cups sugar
  • 1/2 cup unsulfured molasses
  • 2 large eggs
  • Makes about 25 cookies.
  • I cut the sugar down to 2 1/2 cups (with extra sugar to roll the cookies in) and
  • it was plenty.? They would have been much too sweet.? I might even cut it to two
  • and a quarter the next time I make them.? I also used?1/2 cup of?canola oil
  • along with the stick of butter as opposed to shortening as the Dancing Deer
  • people use canola oil.? Mine baked for exactly 16 minutes and you get a whole
  • lot more than 25 unless you make them huge...I probably got double that amount,
  • maybe even more and they're a decent size, not tiny.? One other thing, after the
  • first batch, I flattened them on the cookie sheet with a spatula?and then dipped
  • them in the sugar (don't skip this step, definitely adds something to the
  • cookie).?
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Servings 25


Step 1

Preheat oven to 325F. and lightly grease 2 large baking sheets.
In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and

In another large bowl with an electric mixer beat together butter, shortening,
and 3 cups sugar until light and fluffy and beat in molasses. Beat in eggs, 1 at
a time, beating well after each addition. Gradually beat in flour mixture and
combine well.

In a small shallow bowl put remaining 1/2 cup sugar. Form dough into 2-inch
balls and roll in sugar. On baking sheets arrange balls about 4 inches apart and
flatten slightly with bottom of a glass dipped in sugar.

Bake cookies in batches in middle of the oven 15 minutes, or until puffed and
golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks
to cool.


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