Ginger Thins

• 6 tablespoons butter, softened
• 1/2 cup plus 2 tablespoons sugar, divided
• 2 tablespoons molasses
• 1 tablespoon cold strong brewed coffee
• 1-1/4 cups all-purpose flour
• 3/4 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon salt
• Melted semisweet chocolate and chopped crystallized ginger, optional

1. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy; set remaining sugar aside. Beat in molasses and coffee to creamed mixture. Combine the remaining ingredients; add to creamed mixture until well combined (dough will be soft).
2. Cover and freeze for 15 minutes. Shape dough into a 7-in. roll; flatten to 1-in. thickness. Wrap in plastic. Freeze for 8 hours or overnight.
3. Unwrap dough and cut into 1/8-in. slices; place 2 in. apart on parchment paper-lined
4. . Sprinkle with reserved sugar. Bake at 350u0b0 for 8-10 minutes or until firm. Remove from pans to wire racks to cool. If desired, dip cookies in melted chocolate and sprinkle with ginger.

butter, sugar, molasses, coffee, flour, ground ginger, baking soda, ground cinnamon, ground cloves, salt, chocolate

Taken from www.tasteofhome.com/recipes/ginger-thins/ (may not work)