Spice Cookies

• 1/3 cup sweet cream unsalted butter, room temperature
• 1/3 cup cane sugar
• 1/3 cup dark muscovado, or brown, sugar
• 1/4 cup mulberry grape molasses (or you can use pomegranate molasses)
• 1/8 cup poppy seeds mixed with 1/8 cup chestnut or other honey
• 1 duck egg or extra large chicken egg, free range, slightly beaten
• 2 cups apf or white whole wheat flour (or your best gluten-free baking mix)
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 teaspoon each of dried ginger and Saigon cinnamon
• 1/2 teaspoon each of ground white pepper and nutmeg
• 2 tablespoons flaxseed meal, recommended
• @ 1 cups powdered sugar for dusting

1. Cream the butter with the cane and muscovado sugars. Stir in the molasses, poppy seed and honey combination. Blend in the beaten egg. If you want chopped dried nuts and fruits, add these now. Hazelnuts and cranberries work well.
2. Sift together the flour, baking soda, salt, and all the dry spices. Gradually combine the dry and wet ingredients. Do add in the flaxseed meal for a healthier touch.
3. Shape the dough into a large ball. Refrigerate covered for at least 2 hours and even overnight.
4. Preheat the oven to 325 degrees before baking. Divide the dough into four units. From each unit roll a dozen balls, roughly half a tablespoon each. Place the rolled balls on a cookie sheet, allowing 2 inches of space around each and bake for 11-14 minutes until golden brown on the bottom. Cool thoroughly on a baking rack.
5. Spreading the cookies a few inches apart, sift powdered sugar through a sieve held about 4-6 inches above the cookies until dusted to your liking. For a variation you could use cocoa instead. These make a great holiday cookie.

sweet cream unsalted butter, cane sugar, dark muscovado, mulberry grape molasses, poppy seeds mixed, egg, flour, baking soda, salt, ginger, ground white pepper, meal

Taken from food52.com/recipes/14752-spice-cookies (may not work)