|Amount||Measure||Ingredient -- Preparation Method|
|1/3||cup||dark brown sugar -- packed|
|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.|