snappy ginger snaps

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I really don't have many hankerings for sweets, which is probably why I'm not much of a baker. But for some reason, today I felt like making some cookies. This recipe comes from my mom. June usually reserves this particular cookie for Christmas time.....I guess because of its many holiday memory triggering spices. But I think it works well any time of the year. I have switched out her usually 'fancy molasses' for this darker, more intensely flavoured 'blackstrap molasses'. These crunchy treats are a perfect companion to a hot cup of tea and taste divine crumbled over vanilla ice cream..... not to mention that they make your house smell like heaven on earth when they are baking.

Snappy Ginger Snaps

½ c blackstrap molasses
½ c butter
½ c brown sugar

2 c flour
½ t baking powder
1 ½ t ginger
½ t nutmeg
1 t cinnamon
¼ t cloves
¼ t salt

Put large pot over lot / medium heat. Add the molasses and bring it to a simmer, stirring occasionally. Remove from heat and stir in the butter and sugar. Combine all the dry ingredients and sift into the molasses mixture. Mix well. Turn dough out onto a sheet of parchment or wax paper and form into a long thin roll. Place wrapped dough in the freezer for about 45 minutes to chill. Then preheat the oven to 350*. Remove dough from freezer, unwrap and place on a cutting board. With a sharp knife, slice dough into 3/8” thick cookies. Place cookies on baking sheets and bake for 8-10 minutes.