Ginger Molasses Cookies

An old fashioned favorite with a convenient new twist--refrigerate the dough then just slice and bake as needed.

Ingredients:

• 1 stick unsalted butter, melted
• 1 cup dark brown sugar
• 1/4 cup molasses
• 1 large egg
• 2 1/4 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 3/4 tsp + 1/4 tsp cloves, ground
• 1/2 teaspoon salt
• White granulated sugar

Directions:

Place butter in a mixing bowl with brown sugar and molasses. Cream with hand mixer or stand mixer with paddle attachment. Add remaining ingredients, making sure everything is well incorporated. Take dough and make two logs about 2 inches in diameter after placing on wax paper. Roll tightly, secure at ends and place in refrigerator overnight. Next day take out, remove wax paper and slice into cookies, about 1/8 inch slices. Dip in granulated sugar and place on a cookie sheet. Bake cookies in a preheated 375 degree oven for 8-10 minutes. Take out and let cool on a rack or piece of foil. Store in air tight container for up to two weeks.

Number of Servings: Makes about 4 dozen