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| INGREDIENTS
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|
| 3/4 |
|
cup unsalted butter, melted |
| 1 |
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cup INDIA TREE Dark |
|
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Muscovado Sugar |
| 2 |
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tablespoons molasses |
| 1 |
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large egg |
| 2 |
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cups all purpose flour |
| 2 |
|
teaspoons baking soda |
| 1 |
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teaspoon freshly ground INDIA TREE |
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Cinnamon |
| 1/2 |
|
teaspoon ground ginger |
| 1/2 |
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teaspoon freshly ground INDIA TREE |
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Cloves |
| 1/2 |
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cup INDIA TREE Demerara Sugar |
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| INSTRUCTIONS
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| 1. Preheat oven to 350° F. |
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| 2. In a large bowl combine butter, INDIA TREE Dark Muscovado sugar, and molasses. Stir well, breaking up any large lumps of sugar with a fork. Stir in the egg. |
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| 3. In another bowl, sift together the flour, baking soda, cinnamon, ginger, and cloves. Stir into the butter mixture. |
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| 4. Place the INDIA TREE Demerara sugar in a bowl. Scoop out a heaping teaspoon of dough and roll into a ball with your hands. Coat the cookie ball with the INDIA TREE Demerara sugar by rolling it in the sugar and place it on a parchment or Teflon pad lined cookie sheet. Repeat this process, spacing the balls approximately one inch apart on the sheet. |
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| 5. Bake 8 to 10 minutes or until the bottoms of the cookies are lightly browned. Transfer them to cooling racks and let cool completely. Store in airtight containers. |
