Recipe: Gina: Ginger Brandy Cookies

Gina,

Did you find your Molasses-Clove Cookie recipe?
I find several gingersnap recipes containing both
molasses and cloves, but I'm not sure if that's
what you want. Here's an interesting one I found
(have not tried) in the Moosewood Restaurant Book of
Desserts. What interested me was what they said about
it, "This is a wonderful, snappy holiday cookie - like
an old-fashioned sugar cookie all jazzed up."

Ginger Brandy Cookies
(yields 48)

Dough:
1/2 c. butter, at room temperature
2/3 c. sugar
1/4 c. unsulphured molasses
1 egg
2 c. unbleached white flour
pinch of salt
1 tsp. baking soda
1 Tblsp. ground ginger
2 tsp. ground cinnamon
1/4 tsp. ground cloves
2 Tblsp. brandy

Topping:
3 Tblsp. confectioners' sugar

With an electric mixer or food processor, cream the butter and
2/3 c. of the sugar until light and well blended. Add molasses
and egg and beat well. In separate bowl sift flour, salt, baking
soda, ginger, cinnamon and cloves. Alternate adding the dry
ingredients and brandy to the wet ingredients, stirring well after
each addition. Form dough into a ball and chill for 30 minutes.

Preheat oven to 350 degrees. Spray or oil baking sheets.

Spread the topping sugar on a plate. Shape dough into
1-inch balls, roll each ball in sugar, and place on
baking sheets. Bake for about 12 minutes, until just
firm and a bit crisp around the edges. Remove cookies to
a rack and let cool.

Admittedly, Gina, this one doesn't contain a whole lot of cloves;
most of the recipes I found are heavier on the ginger and
cinnamon.

Good luck,
Laurel