1995 1st Place: Swedish Spice Cookies |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I have not tried this recipe and it is compliments of by Colleen Ries. These were the first-place winner in the 1995 Chicago Tribune Holiday Cookie contest. Ingredients:
2 1/4 cups all-purpose flour, sifted before measuring |
2 teaspoons baking soda |
1 teaspoon ground cloves |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1 teaspoon salt |
3/4 cup unsalted butter, softened |
1 1/2 cups sugar |
1 egg |
1/4 cup molasses |
Directions:
1. Heat oven to 375 degrees.
2. Have ungreased baking sheet(s) ready.
3. Sift together the flour, baking soda, spices and salt; set aside.
4. Beat the butter and 1 cup of the granulated sugar in large bowl of an electric mixer on high speed until light, 1 minute.
5. Add the egg and molasses; mix well.
6. Stop the mixer and add the flour mixture.
7. Mix just until combined.
8. Using about 1 1/2 teaspoons dough for each, roll dough into balls.
9. Roll in the remaining 1/2 cup granulated sugar so they are fully coated.
10. Arrange on baking sheet, spacing them 2 inches apart.
11. If you prefer a thin, crisp cookie, they may be flattened with a glass that has been dipped in sugar.
12. Bake until set, 9 to 10 minutes.
13. Transfer to a wire rack and let cool.
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