Ginger Cookies

Source: Sunday Dinner

These cookies are as delicious served on their own as they are when served along side the compote.

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Serves: 30 to 34 large cookies
Prep Time: 20 minutes
Cook Time: 10-12 minutes

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2 cups all-purpose flour, unbleached
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup dark molasses
sugar, for rolling

1. Preheat oven to 350 degrees Farenheit. Lightly butter 2 baking sheets.
2. Combine the flour, baking soda, salt, ginger, cinnamon and cloves in a bowl and whisk 8 to 10 times.
3. In the bowl of an electric mixer set on medium speed, cream the sugar and butter. Add the egg and beat until fluffy. Add the molasses and beat to mix.
4. Add the dry ingredients to the batter and beat until smooth.
5. Spread sugar in a shallow dish.
6. Roll walnut-sized pieces of dough between lighly floured or greased palms into 1 1/2 in balls. Roll each ball in the sugar to coat, and transfer to the baking sheets, leaving about 1 1/2 inches between the cookies. Bake for 10 to 12 minues or until the cookies spread and the tops crack. Cool on wire racks.

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