Holiday Spice Prints
A recipe from the Sneaky Kitchen
3/4 cup/ 180 mL butter, softened
1 cup/ 250 mL dark brown sugar, firmly packed
1 egg
1/4 cup/ 60 mL molasses
1 tsp/ 5 mL Original Double-Strength Vanilla
2-1/2 cups/ 625 mL all-purpose flour
2 tsp/ 10 mL baking soda
2 tsp/ 10 mL Ginger
1 tsp/ 5 mL Purest Ground Cinnamon
3/4 tsp/ 4 mL Cloves (Ground)
1/2 tsp/ 2.5 mL Allspice
1/4 tsp/ 1.2 mL salt, if desired
Granulated sugar

Cream butter & brown sugar; beat in egg, molasses & vanilla. Combine flour, soda, spices & salt. Stir into creamed mixture; chill 1 hr. Preheat oven to 375F/190C. Roll dough into 1-1/2" /35-mm balls; dip tops in granulated sugar. Place balls, sugar side up, about 3" /75 mm apart on greased cookie sheet. Bake 10 to 12 min. until set but not hard. Firmly press top of each cookie as soon as it comes from oven with clay stamp or wooden butter mold. Pierce top of each cookie with a drinking straw to make hole for hanging if desired. Cool on wire racks. When cool, thread each cookie with ribbon for hanging. Makes 5 dz.