Ingredients

• 2/3 cup Molasses
• 1-1/2 cups Whole Wheat Pastry Flour
• 1 tsp Salt
• 1/4 tsp Ground Cloves
• 3/4 cup Unsalted Butter softened
• 1-1/2 cups Unbleached White All-Purpose Flour
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground All Spice
• 1/3 cup Sugar
• 1-1/2 tsp Baking Soda
• 1/2 tsp Ground Ginger

Instructions

1. Preheat the oven to 350°F. Lightly oil a baking sheet or cover with parchment paper.
   
   
   
   In a large bowl, cream together the butter with the sugar until light lemon-yellow, about 3 or 4 minutes.
   
   
   
   In a medium bowl, sift together the flours with the baking soda, salt and spices. Beat half of the flour mixture into the butter and sugar, then beat in half of the molasses, scraping down the sides of the bowl as needed. Repeat with remaining flour and molasses.
   
   
   
   Divide the dough into three parts, wrap each in plastic wrap, and refrigerate for at least 1 hour, or overnight.
   
   
   
   Remove one piece of dough from the refrigerator and let soften for 5 minutes. Roll out to a 10-inch square and then cut with a cookie cutter into 3-inch cookies. Press scraps together and chill, and repeat with remaining dough and scraps.
   
   
   
   Bake for 10 minutes or until golden. Cool on wire racks. Yields approximately 40 cookies.