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The perfect combination of spices makes these favorite holiday cookies a great complement to our Hermannsberger Mulled Wine.
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon ground ginger
Whisk dry ingredients together in a small bowl and set aside.
12 tablespoons butter (1-1/2 sticks)
3/4 cup + 2 tablespoons sugar
1 large egg, lightly beaten
1/4 cup molasses, unsulphered
Cream together butter and sugar until light and fluffy. Slowly add egg and then molasses until well-blended.
Add dry ingredients until well-mixed and dough is even in color.
Shape dough into a log and wrap with plastic wrap. Refrigerate until firm enough to slice.
Preheat oven to 350 degrees.
Slice dough into approximately 18 pieces and roll each piece into a ball. Dip top of ball in raw sugar. Place on parchment-lined baking sheet and bake for 20-22 minutes until top has crinkles. Cool on wire rack. Store in airtight container.
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