Molasses biscuits

These biscuits are so gorgeous, they will take you down memory lane with its flavours of spices and raw sugar and create ideas for new ones!

Check them out at A Drop of Red in Cromwell when you are there next-that's where I discovered them!



Ingredients:
•3/4 cup shortening or butter
•1 cup packed light brown sugar
•1/4 cup molasses
•1 large egg
•2 1/4 cups all-purpose flour
•2 teaspoons baking soda
•1 1/2 teaspoons ground cinnamon
•1/2 teaspoon ground ginger
•1/4 teaspoon ground cloves
•1/4 teaspoon salt
•Granulated sugar or larger-grained decorator's sugar
Preparation:
Cream shortening and brown sugar until smooth; beat in molasses and egg until well blended. In another bowl, combine the flour, soda, cinnamon, ginger, cloves, and salt. Add to the creamed mixture and stir until thoroughly blended. Cover the bowl and refrigerate for 1 1/2 to 2 hours, until thoroughly chilled.
Heat oven to 375°. Line a cookie sheet with a silicone mat or grease. Add about 1/3 cup of granulated sugar to a small bowl. Have a bowl of water nearby, along with a flat-bottomed cup or glass.

Form dough into 1-inch balls. Dip the top of the balls into the sugar, then place, sugar-side up, on the baking sheet. Leave about 2 to 3 inches between balls. Dip the flat-bottomed cup or glass lightly in the bowl of water. Gently press the top of each cookie with the wet bottom of the glass or cup to moisten lightly. There's no need to flatten the balls; the cookies will spread while baking.

Bake for 10 to 11 minutes, until cookies are set. Let cool for about 1 minute on the cookie sheet. Remove to racks to cool completely.
Makes about 3 1/2 dozen cookies.