Our neighbor Nancee has a few recipes that she has collected over the years that are to die for. I'm still figuring out how to wheedle her chocolate mousse recipe out of her, but until then, we can happily feed our sorrows on her Molasses Sugar Cookies. I don't consider myself much of a cookie baker, and somehow manage to ruin cookies very frequently, but these are my fall and winter go to cookies and they are nearly Metta-proof. These are also, notably, the only cookies sans chocolate that I will even bother making. They are just that good.
Nancee's Molasses Sugar Cookies
3/4 cup butter, melted (hey, I never said it was healthy)
1/4 cup molasses
1 cup sugar
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
Preheat oven to 375 degrees F.
Beat butter with molasses, egg and sugar.
Sift together remaining dry ingredients and add them to wet mixture. Mix well and refrigerate until firm.
Form dough into 1-inch balls and roll in additional sugar. Place dough balls on cookie sheet a few inches apart, and bake 8-10 minutes. Tops of cookies will start to crack when done. Don't overbake, unless you want a crispier cookie (also delicious, but not quite as satisfying as the soft molasses approach). Let cool on pan 1 to 2 minutes before removing to finish cooling on rack.
Makes about 40 cookies.