| Ingredients |
| |
| ½ |
cup |
unsalted butter (1 sticks) - room temperature |
| ¾ |
cup |
dark brown sugar |
| ½ |
cup |
unsulfured molasses |
| 1 |
each |
large egg |
| 3 |
cup |
self rising flour |
| ½ |
tsp |
cinnamon |
| ¼ |
tsp |
ground cloves |
| ¼ |
tsp |
ground nutmeg |
| ¼ |
tsp |
baking soda |
| ⅛ |
tsp |
salt |
| |
| Icing |
| 2 |
cup |
powdered sugar |
| 2 |
Tbsp |
half and half |
| |
|
| Preparation steps: |
- Beat the butter. Add the brown sugar, molasses and egg and beat additional 2 minutes.
- Gradually add the cinnamon, ground cloves, ground nutmeg, baking soda, salt and flour to
form a soft dough.
- Refrigerate overnight.
- On floured surface roll out half of the dough to ~ 1/4 inch thick.
Cut out as many cookie shapes as possible.
Remove scraps and add them to the remaining unrolled dough.
- Repeat step 4. until you use all the dough.
- Transfer to a baking sheet.
- Bake at 350F for about 8 minutes until firm to touch.
- Remove from oven and transfer to a cooling tray. Cool down to room temperature and store in a container.
- Icing: Stir the powdered sugar and half-and-half together in a small bowl.
Use a pastry bag fitted with a small plain round tip, such as Ateco Number 4.
Decorate as desired.
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