Colonial Spice Cookies
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These simple spice cookies are made with "cinnamon, spice, and everything nice"! They are a real hit with children of all ages and are a perfect go-together with ice cream.
INGREDIENTS
2-1/2 cups sifted all-purpose flour, sift before measuring
2 teaspoons baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3/4 cup butter, softened
1 cup granulated sugar
1 egg
1/4 cup light molasses
Confectioners' sugarWhen measuring flour, spoon it lightly into a measuring cup; level off top with the straight dull edge of a spatula. Put flour, baking soda, cloves, allspice, cinnamon and ginger in a sifter. Sift all dry ingredients together over a piece of waxed paper or over a bowl. Set flour mixture aside.
Put butter in a medium-sized bowl. Add granulated sugar and the egg. Beat with a portable electric mixer or a mixer on a stand until butter mixture is throughly blended and becomes light and fluffy.
Remove beaters from bowl; scrape beaters with spatula. Using a wooden spoon, beat in flour mixture alternately with molasses, beginning and ending with flour and beating thoroughly after each addition. Cover dough and refrigerate for 1 hour.
You can prepare the dough for these cookies up to 2 weeks in advance. Press dough into a ball, wrap tightly in plastic wrap, and then place in a plastic bag. Put dough in freezer and store until you are ready to thaw, shape and bake the cookies.
Preheat oven to 375 degrees. Using solid vegetable shortening, lightly grease 2 baking sheets. Remove chilled dough from wrapping. Using your hands, roll dough into 1/2-inch diameter balls. Place dough balls 1 inch apart on baking sheets. Repeat until all the dough is shaped.
Bake cookies, 1 sheet at a time, on center rack in oven for 8 to 10 minutes or until lightly browned. Transfer baked cookies to wire racks to cool slightly. Put confectioners' sugar in tea strainer, tap strainer and sprinkle sugar over cookies while still warm.
Makes 5 to 6 dozen cookies