| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 1/2 | cup | unsalted butter |
| 1/2 | cup | dark molasses |
| 1/3 | cup | dark brown sugar -- packed |
| 1 | teaspoon | ground cinnamon |
| 1 | teaspoon | ground ginger |
| 1/2 | teaspoon | ground cloves |
| 1/2 | teaspoon | ground allspice |
| 1/2 | teaspoon | baking soda |
| 2 | cups | all-purpose flour |
| vegetable cooking spray |
| Melt butter in small saucepan over low heat. Cook, swirling in the pan, until butter turns a nutty brown. Add molasses and brown sugar stirring to melt the sugar. Transfer to a mixing bowl and let cool. Add cinnamon, ginger, cloves, allspice, and baking soda to butter mixture. Add flour 1/2 cup at a time beating until just incorporated. Turn dough out onto plastic wrap and form in to a disk. Cover with wrap and let sit at room temperature for 1 to 2 hours. Heat oven to 350°F . Spray 2 cookie sheets. Divide dough in half and roll out of floured board until it is 1/16 inch thick. Using a 2 inch round cutter cut out dough and place 1/4 inch apart on cookie sheets. Bake one sheet at a time for 8 to 10 inches or until cookies are crisp and edges start to brown. Cool on rack and repeat with remaining dough. Makes 72 servings |
| Per Serving: 34 Calories; 1g Fat (34.5% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 10mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Fat; 0 Other Carbohydrates. |