Adapted from Gourmet.  As is often the case I subbed butter for shortening.

2 cups AP flour

¼ cup almond meal

1 teaspoon cinnamon

¾ teaspoon ginger

½ teaspoon allspice

½ teaspoon cloves

½ teaspoon salt

2 sticks butter, at room temperature

1 cup brown sugar

1 large egg

½ cup molasses (not blackstrap)

¼ cup turbinado or sugar, in a small bowl.

Preheat oven to 375.  Whisk together first seven ingredients in medium bowl.

In an electric mixer with paddle attachment, cream together butter and brown sugar until fluffy.  Add egg and molasses and beat until well combined.  Mix in flour mixture.

Using a small ice cream scoop, roll heaping tablespoonfuls of dough into balls, dip in sugar, and place, sugared side up, 2” apart on ungreased cookie sheets.

Bake about 10 minutes, until undersides are brown.  Cool on wire racks.

Click here for a printer friendly version: MOLASSES COOKIES


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