Recipe: Kahlua Ginger Snaps

Kahlua Ginger Snaps
From: s-cole,California

1/4 cup dark molasses
1/4 cup(1/2 stick) butter, softened to room temperature
1/3 cup sugar
1/2 cup all-purpose flour
1 1/2 tsp ginger
1/4 tsp cardamom
1 tablespoon kahlua.

Preheat oven to 325F. Place molasses in small saucepan and bring to gentle boil over medium heat: mix in flour, ginger, cardamom, and Kahlua. Place saucepan in pan of hot water to prevent mixture from hardening. Drop batter by teaspoonfuls onto lightly greased baking sheets; leave 3 inches between cookies. Bake 8-9 minutes; remove from oven and lift cookies off with spatula; cool on rack until cookies harden