This recipe comes from an ancient Robin Hood flour booklet that formed the back-bone of my cookie making exploits for many, many years. There is no date, no copy write, no publishing information whatsoever inside, so I can sleep at night posting this recipe. My booklet is full of dollops of unidentifiable ingredients, some pages are stuck together, and cryptic notes fill the margins of the pages, things like, "do NOT double - massive quantity of dough". This recipe can be easily doubled, and friends and family might thank you if you do.
As a self-confessed chocoholic, I like cookies that contain copious amounts of chocolate or cocoa; these cookies contain none, yet they still deliver not only in the taste department, but also in the bring-back-the-good-old days department. Nothing takes me back in time like a home-made ginger cookie.
Ginger Sparklers
2 cups flour
2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 cup brown sugar, packed
3/4 cup butter
1/4 cup molasses
1 egg
Granulated sugar for rolling
Spoon flour into dry measuring cup. Level off and add soda, salt and spices; stir well to blend.
Cream brown sugar, butter, molasses and egg together thoroughly.
Add flour mixture to creamed mixture. Mix well.
Shape dough into 1" balls. Roll in granulated sugar and place 2" apart on greased baking sheet.
Bake at 375° degrees for 8 - 10 minutes. Cool slightly before removing from pan.
Yield: about 4 dozen cookies.
