Thanks to these cookies, I learned from a very young age that being in the kitchen was fun.

Teaspoonfuls of of cookie dough are dropped onto a baking sheet, then the bottom of a cup is dipped into a bowl of water, then into a bowl of sugar to coat, and finally the sugary glass cup bottom is squashed onto the cookie dough until the dough is flattened into the shape of a cookie. The traditionally winter spices in these cookies make them festive, and their flavor and chewy texture quickly ensures they become a family favorite.

Ginger Cookies
2/3 cup organic butter
1 cup Sucanat
1 beaten egg
1/4 cup light molasses
1 3/4 cups unbleached organic whole wheat pastry flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves

Cream the butter and Sucanat. Add the egg and molasses. Beat well. Add the flour, salt, baking soda and spices and mix thoroughly. Drop by the teaspoonful onto a greased cookie sheet, and then flatten with the bottom of glass that has been dampened with water and pressed in Sucanat. Or, roll out and cut with cookie cutters. Bake at 350 F degrees for ten minutes.
Makes 5-6 dozen.