Ginger Cream Cookies

• 2 1/4 cups sifted all-purpose flour
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. ground ginger
• 1/2 tsp. cinnamon
• 1/2 tsp. mace
• 10 2/3 tbsp. (2/3 cup) unsalted butter, melted
• 1 1/3 cups sugar
• Enough fresh gingerroot when peeled, cut and pressed thorough a garlic press to measure 1 1/2 tsp.
• 1 tsp. freshly grated orange rind
• 1 large egg
• 3 tbsp. unsulfured light molasses

1. Into a bowl sift the flour twice with the baking soda, the ground ginger, the cinnamon and the mace.
2. In a food processor blend the butter, 1 cup of the sugar, the gingerroot, and the rind for 5 seconds, add the egg, and pulse the motor until the mixture is just combined.
3. Add the molasses and pulse the motor until the mixture is just combined.
4. Add the flour mixture, blend the mixture for 8 to 10 minutes.
5. Pinch off chunks of the dough, each about the size of a cherry, roll them into balls, and roll the balls in the remaining 1/3 cup sugar, coating them well.
6. Arrange the cookies 3 inches apart on lightly buttered baking sheets and bake them in batches in the middle of a pre-heated 375 degree oven for 10 - 12 minutes or until they are browned lightly.

flour, baking soda, ground ginger, cinnamon, mace, unsalted butter, sugar, fresh gingerroot, freshly grated orange rind, egg, unsulfured light molasses

Taken from www.cookbooks.com/Recipe-Details.aspx?id=121035 (may not work)