Cinnamon-Ginger Cookies (Biscotti Dello Canella-Zenzero)

• 6.75 ounces all-purpose flour (about 1 1/2 cups)
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon baking soda
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon grated nutmeg
• Dash of salt
• 6 tablespoons butter, softened
• 3/4 cup sugar, divided
• 3 tablespoons fat-free milk
• 3 tablespoons molasses
• 1 teaspoon vanilla extract
• Cooking spray

1. Preheat oven to 350u0b0.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt), stirring with a whisk.
3. Combine butter and 1/4 cup sugar in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 3 minutes). Beat in 3 tablespoons milk, molasses, and vanilla extract. Add flour mixture to butter mixture, and beat on low speed until blended. Shape dough into a 6-inch disk. Cover and chill for 30 minutes.
4. Lightly coat hands with cooking spray. Shape dough into 30 balls (about 2 teaspoons each). Place remaining 1/2 cup sugar in a shallow bowl. Roll dough balls in sugar; place 2 inches apart on baking sheets coated with cooking spray. Flatten balls slightly with the bottom of a glass. Bake at 350u0b0 for 12 minutes or until lightly browned. Cool on pans 4 minutes. Remove cookies from pans; cool completely on wire racks.

flour, ground cinnamon, baking soda, ground ginger, ground cloves, nutmeg, salt, butter, sugar, milk, molasses, vanilla, cooking spray

Taken from www.myrecipes.com/recipe/cinnamon-ginger-cookies-biscotti-dello-canella-zenzero (may not work)