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At a glance
About 4 dozen cookies

1 cup butter or margarine, softened
1 ¼ cups sugar
¼ cup mild flavored molasses
1 egg
2 tablespoons milk
3 ¾ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 ¾ teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1/8 teaspoon ground black pepper


In the large bowl of an electric mixer cream butter, sugar and molasses until light and fluffy. Add egg and milk; beat until blended. Combine flour, baking soda, cinnamon, ginger, cloves, salt and black pepper. With mixer set at low speed gradually stir in flour mixture; beat until smooth. On a lightly floured surface, roll out dough, half at a time, 1/8 to ¼-inch thick. With a floured cookie cutter, cut out dough. Place 1 inch apart on ungreased baking sheets. If desired, press half of a blanched almond on top of each cookie. Bake in a preheated moderate oven (350 degrees F.) until golden and set, about 8 minutes. Remove cookies to wire racks to cool.