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Swedish Ginger Cookies with Molasses & Cinnamon

Swedish Ginger Cookies with Molasses & Cinnamon

These cookies are the perfect pair for your afternoon tea or coffee after dinner. Made with spelt flour, they're easier to digest than wheat cookies, and are made with honey for a healthier sweetener.

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

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