2-1/3 cups all-purppose flour or unbleached white flour
2-3/4 tsp. ground ginger
1-1/2 tsp. ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1 tsp baking powder
2 tsp unsweetened cocoa
3/4 tsp baking soda
1/2 cup dark molasses
1/2 cup unsalted butter, slightly softened
1/2 cup light brown sugar, packed
2 egg whites
1 tsp vanilla
2-1/2 Tbsp granulated sugar
Sift together flour, ginger, cinnamon, cloves, allspice, salt,
baking powder, baking soda and cocoa powder, set aside. Combine
butter, molasses and light brown sugar in large mixing bowl, beat
until lightened and smooth. Beat in egg whites and vanilla. Stir
in dry ingredients until mixture is well-blended and smooth. Wrap
dough in waxed paper and refrigerate at least 1-1/2 hours or up
to 24 hours.
- Working with half the dough at a time, and keeping the remaining
chilled, shape dough into 1-inch balls and place about 1-1/2 inches
apart on greased baking sheet. Lightly grease bottom of flatt-bottom
drinking glass and dip into granulated sugar. Flatten each ball
to about 1/4 inch thick and 1-3/4 inches in diameter, dipping glass
bottom into sugar after each cookie to prevent dough from sticking.
- Bake at 350 degrees on center shelf for 10 or 11 minutes, or until
cookies are just tinged with brown around edges and almost firm
on top. Place baking sheet on wire rack 1-1/2 minutes, then remove
cookies and place them on wire rack to cool completely. They will
firm up as they cool.
- Cookies may be stored in an airtight container up to two weeks.
Makes 40 to 45 (2-1/4 inch) cookies.
recipe by Grandmother Bert Engdahl