Swedish Ginger Cookies with Molasses & Cinnamon

2/3 cup blackstrap molasses
2/3 cup softened butter
2/3 cup honey
1 egg, lightly beaten
1 tbsp. ginger
2 1/2 cups whole spelt flour
1 tbsp. cinnamon
2 1/2 cups light spelt flour
2 tsp. baking soda  

In heavy 2-quart saucepan over medium heat, bring molasses, honey, ginger, and cinnamon just to a low boil, stirring occasionally. Add baking soda and stir until mixture foams on top of pan. Remove from heat, add butter and stir until melted. Mix in egg and gradually stir into flours in bowl.

Turn dough out of bowl and knead lightly until well blended. Divide dough into two balls. Roll each ball into a log - about 1 inch thick. Refrigerate for an hour. With sharp knife, slice the log into cookies. Place on cookie sheet. Flatten with palm of hand. Bake at 325F for about 10 minutes. Enjoy!

Recipe by: Sandy Pomeroy, Goodness Me! Cooking Instructor