Molasses Clove Cookie #2

By wing118677

Ingredients

• 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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Details

Servings 25

Preparation

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
cinnamon.

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.