Molasses Spice Cookies

Think of gingersnaps. Now think of them in a softer, less teeth-hurting way. That's what these are. The original recipe called for white chocolate chips, but I threw in peanut butter instead, and I think the flavors go well together.

1-3/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1 cup granulated sugar
3/4 cup (1½ sticks) butter or margarine, softened
1 large egg
1/4 cup unsulphured molasses
2 cups (12 oz. package) while morsels
1 cup finely chopped walnuts

Combine flour, baking soda, ginger, cinnamon, cloves, and salt in a small bowl.

Beat sugar and butter in large mixer bowl until creamy. Beat in egg and molasses. Gradually beat in flour mixture. Stir in morsels. Refrigerate for 20 minutes or until slightly firm.

Preheat oven to 375F.

Roll dough into 1-inch balls; roll in walnuts. Place on ungreased baking sheets.

Bake for 9-11 minutes or until golden brown. Cool on baking sheet for 2 minutes; remove to wire racks to cool compltely.

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