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La Belle Cuisine
Makes 2 to 2 1/2 dozen
1/4 cup butter
3/4 cup dark brown sugar
2 large eggs
1/4 cup molasses
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup slivered almonds
1/2 cup finely minced candied
White chocolate coating (optional)
Heat oven to 350 degrees F.
In a large mixing bowl beat together butter and sugar until there
lumps of sugar. Beat in the eggs, then blend in the molasses. Add the
powder, baking soda, salt, ginger, cinnamon, cloves and
Blend until smooth. Fold
in the almonds (and candied ginger
Divide the dough in half onto a lightly greased baking sheet. Spray
hands generously with nonstick spray (dough will be sticky) and form
each half into a
log about three or four inches wide and one inch high.
them two inches apart. Bake
dough for 35 to 40 minutes or until
a toothpick inserted in the center comes out clean.
Lower oven temper-
300 degrees F. Cool logs for 10 minutes on the sheet, then
a cutting board.
With a serrated knife, cut each log into one-half-inch slices.
slices cut-side down on baking sheet and return to oven to toast. Remove
10 minutes and flip all of the cookies over. Toast an additional 10
minutes. Remove from
oven and let cool.
Optional white chocolate coating: Melt coating or white chocolate
chips according to package direction. [Be careful
white chocolate is more
"sensitive" than dark chocolate or milk chocolate.] Dip cookies halfway
coating, or use a spoon to drizzle quickly back and forth. Let set completely before
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