RHORI JOHNSTON & KRISTIN PRIESOL's MOLASSES MERRY MORSELS
| 1 1/2 | cups butter or margarine |
| 4 | cups flour |
| 4 | teaspoons baking soda |
| 1 | teaspoon salt |
| 1/2 | cup dark molasses |
| 2 | teaspoons ground cinnamon |
| 1 | teaspoon ground cloves |
| 1 | teaspoon ground ginger |
| 2 1/2 | cups granulated sugar |
| 2 | large eggs |
- Melt butter in large saucepan. Remove from heat. Let cool. Sift flour with baking soda, salt, cinnamon, cloves and ginger. To the melted, cooled butter, add 2 cups sugar, molasses and eggs; beat well. When smooth and thick, stir in flour mixture, a cup at a time. When dough is well mixed, cover and chill 2 hours or longer.
- Preheat oven to 375 degrees. Roll dough into small balls, using about 1 1/2 teaspoons of dough for each. Roll balls in the remaining 1/2 cup sugar, and place 2 inches apart on ungreased cookie sheet. Bake about 10 minutes, until cookie is dark, golden brown. Remove from oven and let cool about 2 minutes before moving to wire rack.
(Makes 6 dozen)
Cook's note: Dough stores well in refrigerator until you are ready to make a batch.
