Grammy’S Spice Cookies (Nytimes 2012 December)

• 2 sticks (1 cup) unsalted butter, softened
• 210 grams sugar (about 1 cup)
• 1/4 cup molasses
• 1 large egg
• 240 grams all-purpose flour (about 2 cups)
• 10 grams baking soda (about 2 teaspoons)
• 5 grams ground cinnamon (about 1 teaspoon)
• 3 grams ground ginger (about 3/4 teaspoon)
• 3 grams ground cloves (about 3/4 teaspoon)
• 3 grams fine sea salt (about 1/2 teaspoon)
• 454 grams confectioners' sugar (about 3 3/4 cups)
• 1 teaspoon vanilla extract
• 3 tablespoons heavy cream or milk, more as needed
• 1 to 2 tablespoons Irish whiskey, optional

1. PREPARATION
2. 1.
3. Heat oven to 375 degrees. Line several baking sheets with parchment paper or nonstick liners.
4. 2.
5. Using an electric mixer, beat 12 tablespoons butter with the sugar, molasses and egg until fluffy, about 2 minutes. Slowly beat in flour, baking soda, spices and salt.
6. 3.
7. Shape dough into walnut-size balls and place 2 inches apart on baking sheets. Bake until firm, about 10 to 12 minutes. Let cool on wire racks.
8. 4.
9. To make the icing, beat remaining 4 tablespoons butter and the confectioners' sugar until smooth (go slowly so you don't create a sugar storm). Beat in vanilla and enough cream or milk, and some whiskey if using, to make a spreadable frosting. Frost cookies after they've cooled.
10. YIELD About 3 dozen

unsalted butter, sugar, molasses, egg, flour, baking soda, ground cinnamon, ground ginger, ground cloves, salt, sugar, vanilla, heavy cream, irish whiskey

Taken from www.epicurious.com/recipes/member/views/grammy-s-spice-cookies-nytimes-2012-december-51559131 (may not work)