Ginger Snaps
Directions
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Preheat oven to 350°F (180°C). In large bowl, beat butter with sugar until fluffy. Beat in egg and molasses. In medium bowl, whisk flour with ginger, baking soda, cinnamon, cloves, pepper and salt.
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Gradually beat flour mixture into butter mixture, until just combined. If necessary use hands to blend together.
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Divide dough in half and wrap in plastic wrap. Chill dough 1 hr. On lightly floured surface, or between sheets of waxed paper, roll half the dough to 1/8-in. (1-mm) thickness. With floured 2-in. (5-cm) cookie-cutter, cut out cookies. Re-roll dough as needed. Arrange on parchment paper lined-baking sheets, 2 in. (5 cm) apart. Repeat with remaining dough.
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Bake 12 min. or until cookies are firm and bottom is lightly browned, rotating half-way through baking for even cooking. Cool on baking sheets 5 min. Transfer to wire rack to cool completely. Store in airtight container up 1 week or freeze up to 1 month.
