Prep 15 mins
Cook 15 mins
these are crisp on the outside and moist and chewy on the inside...just perfect..
- 2 cups unbleached all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- 1⁄2 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 large egg
- 2 tablespoons unsulphured molasses
- 1 cup raisins
- 1⁄2 cup walnuts
- 1⁄2 cup powdered sugar
- 3 -4 teaspoons milk
- Position a rack in the middle of the oven.
- preheat the oven to 350*.line a baking sheet with parchment paper.
- make the cookies.
- sift flour, baking soda, salt, cinnamon, ginger and cloves into a medium bowl and set aside.
- in a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until blended -- about 1 minute.
- add the egg and mix until blended, about 30 seconds. On low speed, mix in the molasses.
- Add the flour mixture, mixing just until it is incorporated. Mix in the raisins and walnuts.
- Divide the dough in half to form it into 2 logs.
- Place the logs 3" apart on the prepared baking sheet, and pat each into an 11 x1" thick rectangle.
- Bake until the tops feel crusty but the interior feels soft when gently pressed -- about 15 minutes, the edges will just begin to brown.
- cool the logs on the baking sheets for 10 minutes, then use a wide metal spatula to transfer cookies to a wire rack to cool combpletely.
- cut each log into 6 pieces about 2" wide.
- to prepare the icing.
- in a small bowl, stir the powdered sugar together with enough milk to form a thick but pourable icing.
- use a small spoon to drizzle several thin lines over each cookie.
- let the cookies sit at room temperature until the icing is firm.
- the cookies can be stored in a tightly covered container at room temperature for up to 5 days.