Sliced Cookies: Sweet Molasses Rounds

These sweet and tender cookies can be made with either light or dark molasses. I prefer dark, but it really doesn't matter. The spices in this cookie mimic a hearty gingerbread, so almost everyone will like this. The dough is very tender, so it will require at least 2 hours in the freezer before slicing.


Ingredients


½ cup butter or margarine, softened
½ cup molasses
¾ cup sugar
1 egg
2 cups all purpose flour
1½ tsp baking soda
½ tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¼ tsp ginger


Preparation


Beat sugar, molasses, butter, and egg in a large bowl until light and fluffy. Add all other ingredients and blend until you have a smooth and slightly wet dough. Turn dough out onto a piece of wax or parchment paper. Roll into a log that is 12 inches long. Flatten ends. Wrap in wax paper and freeze until dough is set, about 2 hours.


Heat oven to 375°F. Remove dough from freezer and unwrap. Slice into ½-inch rounds and place on prepared cookie sheet. Bake for 10 minutes, or until cookies are set and browned at the edges. Immediately remove from cookie sheet and cool completely on wire racks.


This recipe makes 24 cookies. They will keep in an airtight container for up to a week.